RedStar Sublime tiger prawns with tomato and coconut< Back
2 tbsp oil
1 onion, cut intothin sections
2 cloves of garlic, finely chopped
2-3 tsp sambal badjak (chilli sauce) or Indian curry paste
6 RedStar Sublime tomatoes, coarsely chopped
500 g (frozen) tiger prawns, peeled and defrosted
100 ml coconut milk
2 tbspfreshcoriander leaves
Sweet pickled cucumber
Heat the oil in a wok and gently sauté the onionandgarlic. Stir in the sambal, and continue to fry for 1 minute. Add the tomatoes and stir-fry for 3-4 minutes until you have a thick, chunky sauce. Add the prawns and coconut milk. Heat for another 2-3 minutesover a medium-high heat, and season with sea salt and pepper. Sprinkle with the coriander at the last minute. Serve with the sweet pickled cucumber. Delicious with rice and broccoli.
Replace half of the tiger prawns with chunks of cod fillet or tilapiafillet. In addition to the coriander leaves, sprinkle with 1-2 tbsp of serundeng (spiced coconut). At the end, sprinkle the dish with a little lemon juice.