Indulge in a rich, fiery Southeast Asian classic with Chef Annil's Lemak Chilli Prawns. Fresh prawns are simmered in a luscious coconut gravy infused with an aromatic spice paste of lemongrass, fresh red and green chillies, fiery bird's eye chillies, fragrant kaffir lime leaves, tomatoes, and savoury belacan. Balanced with aromatic spices, tangy tamarind, and creamy coconut milk, this decadent seafood dish delivers bold heat and unforgettable depth of flavour.
In a blender, combine lemongrass, green chillies, red chillies, kaffir lime leaves, fresh coriander, red chilli padi, fresh tomatoes, belacan, and enough water to cover. Blend until super fine.
Heat cooking oil in a wok over medium heat. Sauté the minced onion, ginger, and garlic until translucent and fragrant.
Pour in the blended chilli paste. Swirl a little water in the blender container to rinse out any remaining paste and add it to the wok.
Cook the spice paste, stirring continuously, until it reduces and dries down.
Add 1 tbsp coriander powder, 2 spoons cumin powder, and 1 tsp turmeric powder. Stir to incorporate.
Pour in water to form the gravy base, then stir in salt, 1 tsp tamarind paste, and a little sugar to balance the heat.
Add the cleaned prawns and turn up the heat to high.
Pour in thick coconut milk and stir well to blend with the gravy.
Cover the wok and allow it to simmer for about 4 minutes until the prawns are cooked through and the sauce is luscious and fragrant. Serve hot.
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Lemak Chilli Padi Prawns
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