Prawns with Padang Sauce (Shrimp)
Roll up your sleeves and dive into a plate of Prawns With Padang Sauce. Prawns are served with corn in a huge puddle of sweet, spicy, tangy, and savory sauce thickened with egg.
Servings: 4 -5 servings
Ingredients
- 1.1 pounds (500 gr) prawns/shrimps
- 1 ear corn, husked and chopped into 2-inch/5 cm pieces
- 1 egg, beaten, optional
Blended Spices
- 8 shallots
- 4 cloves garlic
- 1 inch (2.5 cm) ginger, peeled
- 10 curly red chilis, roughly chopped
- 4 red bird's eye chilis
- 1/4 cup (60 ml) vegetable oil
Aromatics
- 1 stalk lemongrass, use the lower part only, bruised
- 10 kaffir lime leaves, 5 joined leaves, torn
- 1 inch (2.5 cm) ginger, bruised
- 1 small onion, thinly sliced
- 1 green onion, cut into 1.5 inch/4 cm
Seasonings
- 3 tbsp saus sambal/Indonesian chili sauce
- 3 tbsp ketchup
- 2 tbsp oyster sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp chicken stock powder
- 1 cup (240 ml) water
- 3 tbsp tamarind water
Instructions
- Trim and devein the prawns – Trim the hard spine above the head, front legs, and the pointy part of the tail of the prawns using kitchen scissors. Insert the toothpick on the joint between the shell segments about 1-2 mm into the prawn. Gently pull the toothpick upward to hook the vein and pull it out.
- Rinse the prawns with clean water. Set aside.
- Mix the seasonings except the tamarind water in a small bowl. Set aside.
- Grind the blended spices to a smooth paste using a spice grinder or blender or mortar and pestle.
- Stir fry the spice paste with aromatics – Transfer the spice paste to a big frying pan or wok. Heat on low heat and stir fry until fragrant. Add lemongrass stalk, kaffir lime leaves, and ginger. Stir fry until the paste is fully cooked or the oil separates from the spices for 5-7 minutes.
- Add corn and seasoning mix. Turn up the heat to medium-high heat and bring to a boil.
- Add prawns and cook until the prawns and corn are cooked.
- Add onion, green onion, and tamarind water. Cook until onion softens. Taste and adjust the seasonings.
- Drizzle in the beaten egg slowly and mix until the sauce thickens.
- Discard lemongrass, kaffir lime leaves, and ginger.
- Serve with steaming white rice along with some side dishes.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 33g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 1666mg | Potassium: 879mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1565IU | Vitamin C: 178mg | Calcium: 134mg | Iron: 3mg