Gary Rhodes' Nasi lemak and sambal prawn recipe
This dish holds close to two classic Malaysian dishes – Prawn sambal and Nasi Lemak. The great thing about both is their ease to prepare and cook, resulting in great pleasure to eat.
NOTE: Freshly chopped coriander can be sprinkled over the prawns.
The sauce, if too thick, can be loosened with a little more water or coconut cream.
Ingredients
- 300 g Long grain rice, washed in a sieve until water runs clear
- 1 400ml tin coconut milk
- 100 ml Water
- 0.5 tsp Salt
- 4 Thin slices of ginger
- 10.6 oz Long grain rice, washed in a sieve until water runs clear
- 1 400ml tin coconut milk
- 3.5 fl oz Water
- 0.5 tsp Salt
- 4 Thin slices of ginger
- 10.6 oz Long grain rice, washed in a sieve until water runs clear
- 1 400ml tin coconut milk
- 0.4 cup Water
- 0.5 tsp Salt
- 4 Thin slices of ginger
- 20 Medium sized fresh king prawns, peeled
- 1 Small or ½ large pineapple, cut into ½ cm cubes
- 2 tbsp Light soft brown sugar
- 3 tbsp Thick coconut cream
- 4 tbsp Lime juice
- 0.5 tsp Salt
- 20 Medium sized fresh king prawns, peeled
- 1 Small or ½ large pineapple, cut into ½ cm cubes
- 2 tbsp Light soft brown sugar
- 3 tbsp Thick coconut cream
- 4 tbsp Lime juice
- 0.5 tsp Salt
- 20 Medium sized fresh king prawns, peeled
- 1 Small or ½ large pineapple, cut into ½ cm cubes
- 2 tbsp Light soft brown sugar
- 3 tbsp Thick coconut cream
- 4 tbsp Lime juice
- 0.5 tsp Salt
- 50 ml Vegetable oil
- 3 Red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
- 1 1cm piece of fresh ginger, sliced
- 1 Large red onion, sliced
- 3 Cloves of garlic, crushed
- 2 tbsp Water
- 1.8 fl oz Vegetable oil
- 3 Red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
- 1 1cm piece of fresh ginger, sliced
- 1 Large red onion, sliced
- 3 Cloves of garlic, crushed
- 2 tbsp Water
- 0.2 cup Vegetable oil
- 3 Red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
- 1 1cm piece of fresh ginger, sliced
- 1 Large red onion, sliced
- 3 Cloves of garlic, crushed
- 2 tbsp Water
Details
- Cuisine: Malaysian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- For the rice: Pre-heat the oven to 170°C/325°F/Gas 3.
- Bring the coconut milk, water, salt and ginger to the boil.
- Add the washed rice and return to the boil. Cover the pan with a lid and braise in the pre-heated oven for 15-20 minutes, before removing the rice from the oven. Should the rice be slightly undercooked, leave to stand with the lid on to continue the cooking process for a few minutes before serving.
- For the spice paste and the prawns: Grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed.
- Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.
- Add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple.
- Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.
- The prawns are now ready to serve with the braised coconut rice.
Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit www.malaysiakitchen.co.uk
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