材料

大虾8只,开背去肠泥
樱桃番茄80克,切半
洋葱片15克
蒜茸15克
番茄膏20克
干椰丝15克

叁峇酱

峇拉煎50克,碾碎
虾米碎20克
辣椒膏200克
番茄膏70克
青葱碎50克
蒜茸50克
石栗粉20克
糖和盐适量

做法

  1. 准备叁峇酱:热锅,加热适量清油,加入峇拉煎用中火炒香,依序加入虾米、辣椒膏和番茄膏继续炒香。
  2. 转小火,加入青葱和蒜茸炒香,加入石栗粉、糖和盐拌匀后关火待用。
  3. 把大虾炸熟待用。
  4. 热锅,把洋葱片、蒜茸和番茄膏炒香,加入适量叁峇酱、干椰丝、番茄和炸好的虾一起翻炒均匀即可。

Sambal Prawn

Ingredients

8 king prawns, devein and slit at back
80g cherry tomatoes, halved
15g onion slices
15g minced garlic
20g tomato paste
15g shredded coconut

Sambal

50g belachan, grated
20g dreid shrimp, grated
200g chilli paste
70g tomato paste
50g chopped spring onion
50g minced garlic
20g candlenut powder
some sugar and salt

Method

  1. Prepare sambal: Heat up wok with some oil. Add in belachan to stir-fry over medium heat until fragrant. Add dried shrimp, chilli paste and tomato paste in order and stir-fry until fragrant.
  2. Turn to low heat, add in spring onion and minced garlic to stri-fry until fragrant. Add in candlenut powder, sugar and salt. Mix well and turn off heat.
  3. Deep-fry king prawns and set aside.
  4. Heat up wok. Fry onion slices, minced garlic and tomato paste until fragrant. Add in some sambal paste, shredded coconut, cherry tomato and fried prawn. Toss well and serve hot.
食谱提供:
Mandarin Orchard
地址:333 Orchard Road
电话:6737 4411

示范厨师:
菅谷勇喜 Yuki Sugaya
四川饭店总厨 Shisen Hanten Sous Chef
李国宁
话匣子副厨师长 Chatterbox Assistant Sous Chef

text: 若昕 photo: Kin@Say Cheese Studios