Sambal prawns recipe

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The ingredients look like a real hotchpotch. But then again, this is typical of the dynamic and tasty cuisine of Singapore, where lots of seafood, chillies and noodles are combined with truly East-meets-West flavourings.  A golden ale or wheat beer wouldn’t go astray.

  • Yield: 4 Servings


  • 7 oz (200 g) hokkien (egg) noodles
  • 2 fl oz/¼ cup (60 ml) vegetable oil
  • 3½ oz (100 g) green beans trimmed cut into 3 cm (1¼ inch) lengths
  • 1 onion halved cut into wedges
  • 4 garlic cloves chopped
  • 2 cm (¾ inch) chunk fresh ginger peeled and finely chopped
  • 2 large red chillies thinly sliced
  • 2 spring onions (scallions) thinly sliced
  • 10½ oz (300 g) raw prawns (shrimp)deveined unpeeled
  • 1 tablespoon black beans mashed
  • 1 tablespoon sambal or chilli paste
  • 2 tablespoons malt vinegar
  • 2 tablespoons tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon light soy sauce
  • ½ teaspoon sesame oil
How to Make It
  1. Put the noodles in a bowl and cover with boiling water. Leave for a couple of minutes, or until softened. Drain.
  2. Heat the oil in a large heavy-based frying pan over high heat. Add the beans and onion and stir-fry for 8–10 minutes, or until the onion is golden and the beans are tender.
  3. Stir through the garlic, ginger, sliced chilli and spring onion and cook for 1 minute, or until aromatic.
  4. Add the prawns and stir-fry for 4–5 minutes, or until they turn pink. Add the black beans, sambal, vinegar, tomato sauce, sugar, soy sauce and 125 ml (4 fl oz/½ cup) water. Stir the ingredients, allowing the sauce to boil and thickly coat the prawns.
  5. Add the noodles and sesame oil, stirring them in well. Cook for 1–2 minutes, or until the noodles are heated through and are coated in the spicy sauce.

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