Nasi Lemak with Prawn Sambal
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Ingredients
- 500 g raw tiger prawns, peeled
- 320 g jasmine rice
- 200 ml tinned coconut milk
- 2 pandan leaves, tied in a knot
- 6 red chillies
- 4 shallots
- 2 garlic cloves
- 1 tbsp tamarind paste
- 1 cucumber
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 618 kcal
- Protein
- 29.8 g
- Carbohydrate
- 74.6 g
- of which sugars
- 7.3 g
- Fat
- 21.2 g
- of which saturates
- 9.5 g
- Fibre
- 3.5 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the rice and cook it with the coconut milk, 320ml water, the pandan leaves and a pinch of salt: bring to the boil, cover, simmer on the lowest heat for 12 minutes, then rest for 10 minutes.
- 2
Blend the red chillies, shallots and garlic to a paste. Fry in the vegetable oil for 6-8 minutes until darkened and fragrant.
- 3
Stir in the tamarind paste, a teaspoon of sugar and 80ml water and simmer for 4 minutes until thick and jammy.
- 4
Add the tiger prawns to the sambal and cook for 3-4 minutes, stirring, until they turn pink and opaque all the way through.
- 5
Slice the cucumber while the prawns finish cooking.
- 6
Serve the coconut rice with the prawn sambal spooned over and the cucumber slices alongside.
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