Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 2 tablespoons belacan (shrimp paste)
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon water
- Salt and pepper to taste
Special Equipment Needed:
- Wok or frying pan
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a small bowl, mix together the belacan, garlic, red chili, sugar, soy sauce, vegetable oil, and water until well combined.
2. Heat the wok or frying pan over medium-high heat.
3. Add the belacan mixture to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the prawns to the wok and stir-fry for 3-4 minutes until cooked through.
5. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 5g
- Carbohydrates: 6g
- Protein: 25g
Substitutions for ingredients:
- If you can't find belacan, you can substitute with fish sauce or oyster sauce.
- If you don't like spicy food, you can omit the red chili.
Variations:
- You can use other types of seafood such as squid or scallops instead of prawns.
- You can add vegetables such as bell peppers or onions to the stir-fry.
Tips and Tricks:
- Make sure to devein the prawns before cooking to remove any grit or sand.
- Don't overcook the prawns as they can become tough and rubbery.
- Serve with steamed rice to soak up the flavorful sauce.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a large bowl or platter with a garnish of fresh cilantro or sliced green onions.
Garnishes:
- Fresh cilantro or sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting Advice:
- If the prawns are sticking to the wok, add a bit more oil to prevent them from sticking.
Food Safety Advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
- Belacan is a traditional Malaysian ingredient made from fermented shrimp paste.
Flavor Profiles:
- Salty, spicy, savory
Serving Suggestions:
- Serve as a main dish with steamed rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian