Malaysian & Singaporean Malay
Red Chili Shrimp
Pan-cooked prawns, red chilies and calamansi juice, a Malaysian dish. Serve with white or coconut rice and sliced cucumbers.
32 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 12 min · 32 min total
- easy
- 1
Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
- 2
Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.
- 3
Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
- 4
Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
