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Main course · Indonesian

Udang Balado (Prawns in Spicy Chilli Sauce)

25 min Serves 4 ~256 kcal/serving ~£10.20 (£2.55/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g raw tiger prawns, peeled
  • 8 dried red chillies
  • 5 shallots
  • 3 garlic cloves
  • 2 tomatoes, roughly chopped
  • 1 lime, juiced
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
256 kcal
Protein
27.4 g
Carbohydrate
9.5 g
of which sugars
4.8 g
Fat
11.5 g
of which saturates
1.2 g
Fibre
2.8 g
Salt
0.69 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the dried red chillies, shallots, garlic and tomatoes to a smooth paste.

  2. 2

    Heat the vegetable oil in a wok and fry the paste for 7-8 minutes, stirring often, until darkened and the oil separates.

  3. 3

    Add the prawns and stir-fry for 3-4 minutes until pink and opaque all the way through.

  4. 4

    Squeeze over the lime juice.

  5. 5

    Serve with steamed rice.

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