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1 thumbnail-sized portion of shrimp paste
2 garlic cloves, sliced
2cm piece of ginger, peeled and chopped
1 long red chilli, sliced
1 tbsp Mixed Peppercorns
250ml chicken stock
2 tbsp kecap manis (Indonesian sweet soy sauce)
2 tbsp oyster sauce
4 spring onions, thinly sliced
2 tbsp butter
Dash of cooking oil
Coriander leaves for garnish
Using a mortar and pestle, grind together the garlic, ginger, chillies, 1 thumbnail-sized portion of shrimp paste and mixed peppercorns until a smooth paste is formed. Set aside.
In a bowl, combine the chicken stock, oyster sauce and kecap manis. Set aside.
Add a dash of cooking oil and over a low heat. Fry the prawns for around 3 minutes on each side until they turn orange. Remove and drain on a paper towel.
When all the prawns are cooked, drain the oil out of the wok, leaving around 2 tablespoons remaining.
Add the paste and the spring onions and cook for around 2 minutes until fragrant.
Add in the stock mixture and bring to the boil.
Once boiling, add the butter and stir until melted.
Add the mixed peppercorns prawns to the wok and cook for a further 2 minutes. Serve with fresh coriander.