Sambal Prawns

Serves 3
Time 20 minutes


3 tbsp extra virgin olive oil 

1 red onion, sliced

4 cloves garlic, sliced

½ tsp fennel seeds

1 tsp turmeric 

3 stems of curry leaves

4 lime leaves

Salt & pepper 

2 tbsp chilli jam

2 tbsp Malaysian sambal paste

500g prawns, cleaned, shelled and deveined

15 dried red chillies, soaked in warm water and drained

1 bunch of garlic chives

1 bunch coriander, chopped

1 bok choy, leaves separated, chopped 

2 tbsp light soy sauce


Heat a large frying pan over medium-high heat. Add the olive oil, onion, garlic, lime leaves and rehydrated chillies sautee for a few minutes. Add fennel seeds, curry leaves, a pinch of salt and pepper. 

Add the sambal and chilli jam to the pan, fry with the other ingredients for 30-60 minutes or until fragrant. Stir the prawns through the ingredients, then spread flat in the pan so they cook evenly. Cook for 2-4 minutes or until opaque and cooked through. 

Stir through the bok choy, garlic chives and coriander with the soy sauce. Cook for a further 2 minutes or until the vegetables and herbs have softened.