Malaysian chili prawns from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 181) by Christina Arokiasamy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on June 27, 2017

    My favorite recipe I've tried from this book so far. The sauce here is just luscious! Following the author's instructions, it won't turn out as thick as the photo, but the flavor is still amazing. I will note that I had to omit the curry leaves, which I'm sure would have only made this more delicious. The ketchup balances the spiciness of the sambal oelek perfectly. We served this over rice with some sliced, marinated cucumbers, but I think that the author's suggestion of serving with crusty bread would have been even better. One caveat about the recipe instructions--the author mentions in the headnote that these prawns develop a nice sear from the wok, but she then never has you cook them over higher than medium heat. You also add the chile sauce at the same time as the prawns. There is no way they can get seared like that! This didn't really affect the final outcome of the dish for me, but it did fit with my general impression that the instructions in this book can be iffy.

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