Hot Spicy Belacan Prawns Recipes

HOT SPICED PRAWNS

Hot Spiced Prawns image

Provided by Nigella Lawson : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
3 scallions, cut into 3 pieces each and sliced into strips
2 fat cloves of garlic, peeled and sliced thinly
1 (1/2-inch) piece of ginger, peeled, sliced thinly, and cut into strips
2 1/4 pounds shelled raw shrimp
1/3 cup dry sherry
Kosher salt

Steps:

Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.

HOT & SPICY BELACAN PRAWNS RECIPE

HOT & SPICY BELACAN PRAWNS RECIPE image

Categories Fish Quick & Easy Dinner

Yield 4 person

Number Of Ingredients 15

Ingredients

1 tbsp oil
500g big prawns (about 8 - 15 prawns)
1 sheet of Aluminium foil
100ml water
Spices (Pounded or Blended) :
3 tbsp dried prawns
6 shallot, with skin peeled off
6 bird's eye chillies
6 red chillies
1/2 tbsp belacan
1 tbsp curry leaves
Seasoning :
1/2 tbsp light soy sauce
1 tsp sugar
500ml water

Steps:

1. Pound the dried prawns (presoaked in warm water for half an hour and drained), shallot, bird's eye chillies, red chillies, belacan and curry leaves with a mortar and pestle until fine. Alternatively, all the spices can be blended using blender or food processor with some oil added in. 2. Heat up oil. Sauté the pounded/blended spices mixture, stir-fry briskly over high heat, then turn to mediun low heat until fragrant. When the colour of the spices mixture changed from chilli red to dark brownish-red, add in seasoning and stir well. 3. Place all the prawns in Aluminium foil, pour in the previous sautéed sauce (in Method 2) and wrap up neatly. 4. Bring 100ml water to boil in a clean wok. Place the above prawn parcel in the wok, close lid and simmer for 15 minutes (or until water is dry and Aluminium parcel puffs up). Ready to serve. Source : http://gladyskockhomeculinary.blogspot.com/2009/06/hot-spicy-belacan-prawns.html

SPICY KING PRAWNS

Spicy King Prawns image

This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
8 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 lbs large shrimp, shelled and deveined
salt
1 cup coarsely chopped fresh cilantro or 1 cup flat leaf parsley

Steps:

Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
Transfer to a platter and serve.

HOT & SPICY BRAISED PRAWNS

Hot & Spicy Braised Prawns image

Quick fast and delicious! Great with any chinese meal. Great with any meal for that matter. Substitute Chicken or beef for the prawns

Provided by Bergy

Categories Lunch/Snacks

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb prawns, shelled and deveined
2 teaspoons sherry wine
2 teaspoons chili oil
3 cloves garlic, minced
3 teaspoons ginger, finely minced
3 green onions, minced
1 1/2 teaspoons sesame oil

Steps:

Combine Oil,Garlic and Ginger in a fry pan or Wok.
Stir and fry until the oil has absorbed the fragrance (10 seconds).
Add Sherry, soy sauce,Chili oil and cook about 90 seconds.
Add Prawns, braise until they turn pink and look opaque 60-90 seconds.
Do not over cook the prawns.
Add green onion cook 30 seconds.

SAMBAL BELACAN

Sambal Belacan image

For many families in Singapore, a meal is not complete without a generous side of sambal belacan. The highlight of the condiment is belacan, fermented shrimp paste, which lends an aromatic pungency. This popular hot sauce, accented with makrut lime leaf, is slung over noodles, stuffed into fried mackerel, or used as a dip for crispy prawn crackers. This recipe is adapted from food writer Sharon Wee's cookbook, "Growing Up in a Nonya Kitchen." Ms. Wee, who is Peranakan (an ethnic group with mixed Malay, Chinese and European heritage), said in her book that no Peranakan woman "would be worth her salt if she could not concoct this at home."

Provided by Clarissa Wei

Time 10m

Yield Makes about 1/4 cup

Number Of Ingredients 6

Ingredients

1/2 ounce/15 grams belacan, also known as dried shrimp paste (about ¼-inch slice; see Tip)
3 Holland chiles or other fresh red chiles
1 fresh makrut lime leaf, stem and rib removed
1/4 teaspoon granulated sugar, plus more to taste
Salt (optional)
2 calamansi limes or 1 regular lime, quartered

Steps:

Belacan has an intense aroma, so it is best to open a window or turn on the stove's exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don't have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.

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