Hot & Spicy Belacan Prawns Recipe

• 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

1. 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. 2. Heat up oil. Saute 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. 3. Place all the prawns in Aluminium foil, pour in the previous sauteed sauce (in Method 2) and wrap up neatly.
4. 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.
5. Source :
6. http://gladyskockhomeculinary.blogspot.com/2009/06/hot-spicy-belacan-prawns.html

oil, foil, water, prawns, shallot, chillies, red chillies, belacan, curry, seasoning , soy sauce, sugar, water

Taken from www.epicurious.com/recipes/member/views/hot-spicy-belacan-prawns-recipe-50060915 (may not work)