A little tangy, a little spicy and a little sweet is how I would describe a prawn sambal. The ready to use sambal pastes you get in the supermarket are a bland version of this Malaysian dish packed with punchy flavours. The recipe is straightforward and because the prawns don’t need a whole lot of time to cook, the dish comes together in 45 minutes.

Prawn Sambal


For the sambal paste

30g tamarind pulp or 2 tablespoons tamarind puree

10 shallots

6-10 red chillies

5-6 (30g) garlic cloves

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