Hot Spicy Belacan Prawns Recipe Recipe

Ingredients

1 tbsp oil

500g big prawns (about 8 - 15 prawns)

1 sheet of Aluminium foil

100ml water

Spices (Pounded or Blended) :

3 tbsp dried prawns

6 shallot, with skin peeled off

6 bird’s eye chillies

6 red chillies

1/2 tbsp belacan

1 tbsp curry leaves

Seasoning :

1/2 tbsp light soy sauce

1 tsp sugar

500ml water

Pound the dried prawns (presoaked in warm water for half an hour and drained), shallot, bird’s eye chillies, red chillies, belacan and curry leaves with a mortar and pestle until fine. Alternatively, all the spices can be blended using blender or food processor with some oil added in.
Heat up oil. Sauté the pounded/blended spices mixture, stir-fry briskly over high heat, then turn to mediun low heat until fragrant. When the colour of the spices mixture changed from chilli red to dark brownish-red, add in seasoning and stir well.
Place all the prawns in Aluminium foil, pour in the previous sautéed sauce (in Method 2) and wrap up neatly.
Bring 100ml water to boil in a clean wok. Place the above prawn parcel in the wok, close lid and simmer for 15 minutes (or until water is dry and Aluminium parcel puffs up). Ready to serve.