Entrée · Season 9

Charred Prawns with Broth

Name: Charred Prawns with Broth
Yield: 4
Ingredients: 8 dried red chillies; 3 tbsp tamarind pulp; 1 large shallot, diced; 3 cloves garlic, crushed; 2 lemongrass stalks, roughly chopped; 3 long red chillies, roughly chopped; 1 birds eye chilli; 5 coriander roots and stems, chopped; 1 tbsp belacan, toasted; 4 thick slices ginger; chopped heads and shells from 8 large green prawns, legs and flesh with tails reserved; 6 kaffir lime leaves, bruised; 10 curry leaves; 400g can coconut cream; juice of 1 lime; salt, to taste; reserved prawn legs; oil, for deep frying; 2 small shallots, roughly chopped; 2 cloves garlic; 2 long red chillies, roughly chopped; 1 birdseye chilli, roughly chopped; juice of 1 lime; 4 tbsp oil; salt, to taste; 16 prawns, peeled and deveined, tails attached and heads removed; 1 bunch spring onions, white part only; 8 large cherry tomatoes, quartered; 3 cloves garlic, finely chopped; oil, for frying

Sarah Tiong

Contestant · 27 Jun 2017

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Malaysian Style Broth

8dried red chillies

3 tbsptamarind pulp

1large shallot, diced

3 clovesgarlic, crushed

2lemongrass stalks, roughly chopped

3long red chillies, roughly chopped

1birds eye chilli

5coriander roots and stems, chopped

1 tbspbelacan, toasted

4thick slices ginger

chopped heads and shells from 8 large green prawns, legs and flesh with tails reserved

6kaffir lime leaves, bruised

10curry leaves

400g cancoconut cream

juice of 1 lime

salt, to taste

Crispy Prawn Legs

reserved prawn legs

oil, for deep frying

Charred Prawns

2small shallots, roughly chopped

2 clovesgarlic

2long red chillies, roughly chopped

1birdseye chilli, roughly chopped

juice of 1 lime

4 tbspoil

salt, to taste

16prawns, peeled and deveined, tails attached and heads removed

Spring Onion and Tomatoes

1 bunchspring onions, white part only

8large cherry tomatoes, quartered

3 clovesgarlic, finely chopped

oil, for frying

To garnish

curry leaves, fried until crispy

prawn legs, deep fried until crispy

fresh coriander leaves

finely sliced fresh snow peas

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

GingerGarlicSaltPrawnShallotSnow PeasTamarindCurry LeavesSpring OnionLemongrassCherry TomatoesLime JuiceRed ChilliesBirdseye ChilliesKaffir Lime LeavesOilCoriander RootsCoconut CreamBelacanSeafood

Recipe by Sarah Tiong, Season 9. Originally published by Network 10 on 27 Jun 2017.

Original on 10 Play ↗