Rica rica prawns
This fiery prawn dish from Northern Sulawesi sees plump prawns cooked in a fragrant, chilli-laced sauce.
- Cooking:
- Serves: 4 persons
Ingredients
- 2tbsp of neutral oil
- 3tomatoes, chopped
- 100g ofspring onions, chopped
- 4lime leaves, stem removed
- ½tsp sugar
- 360g ofraw peeled prawn, tails intact
- lime juiceto taste
- 5large red chillies, deseeded
- 4bird's eye chillies, (optional)
- 4small shallots
- 4garlic cloves
- 2in ofginger, peeled
- ½tspfine sea salt
- 1lime, juice only
Instructions
Step 1
Roughly chop the aromatics for the spice paste and blitz all the ingredients together in a blender to a rough pasteStep 2
Heat the oil in a frying pan or wok and scrape in the spice paste. Fry on a medium heat, stirring often, until it is sweetly fragrant and the harsh, raw edge has gone. Stir in the tomato, spring onion, lime leaves and sugar and cook so the tomato starts to break down to a sauceStep 3
Add the prawns and simmer for about 5 minutes, until they lose their glassiness and are just cooked through and pink. Spritz in some lime juice and taste to see if any of the flavours need balancing – add more lime to brighten, or sugar and salt as needed. Serve at once