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Ingredients
0 servings
1.2kgtiger prawns
large, or king
5red cayenne chilli
roughly chopped
2 Ttaucu paste
6garlic cloves
small, roughly chopped
3eschallots
small, roughly chopped
4 inchginger
roughly chopped
¼ cupcanola oil
1 Tbelachan paste
diced
250gtomato passata
½ cupsweet chilli sauce
2 Tketchup
2 cupswater
3 Twhite vinegar
1 Tcoriander
chopped
2 Tgreen onion
chopped
Mantou buns
fried
Instructions
Step 1
Method
Step 2
Place in the bowl of a food processor the chilli, taucu, garlic, eschallots and ginger. Purée into a paste and set aside.
Step 3
Heat the oil in a wok over medium-high. Add the belachan and cook, until toasted, about 2 minutes.
Step 4
Add the chilli paste and cook, stirring constantly, for 3/4 minutes.
Step 5
Add the tomatoes and cook, stirring for 4 minutes.
Step 6
Add the sweet chili sauce, ketchup, water, vinegar and stir to combine.
Step 7
Bring to a boil reduce the heat to a simmer and add the prawns. Cover and cook for 5 minutes.
Step 8
Transfer to a plate and garnish with the coriander and green onions.
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