Prawns in Belachan Sauce Recipe |
Ingredients: Serves 4 |
6 big prawns (shrimps), slit into half lengthwise without removing shells 250g fish paste 1 red chili, removed seeds and diced 2 tablespoons Chinese cooking wine or Shao Xing wine Sauce Ingredients (to mix together): 1 small piece toasted belachan (dried shrimp paste) 1 teaspoon sugar ½ teaspoon light soy sauce ½ teaspoon fish sauce (nampla) 6 tablespoon water |
Method: Stuff prawns with fish paste and pan-fry in hot oil until half-cooked. Add in wine and and diced red chili. Stir a while and add sauce. Cover and cook for 3 minutes. Serve with white steamed jasmine rice. |
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