Malcolm Lee’s Sambal Kang Kong with Prawns
Malcolm Lee is chef-owner of the Michelin-starred Candlenut in Singapore. This prawn dish is a classic Singaporean favourite!
Ingredients
For the sambal belachan paste:
- 500g big red chillies, cut finely
- 100g red chilli padi, cut finely
- 75g garlic, peeled
- 90g shallots, peeled
- 175g toasted belachan
- 20g sugar
For the prawns:
- 1 teaspoon garlic, minced
- 1 teaspoon dried shrimps
- ½ teaspoon sambal belachan
- 1 teaspoon sugar
- 80g Morning Glory (Kang Kong), plucked
- 4 tiger prawns, deshelled with the tail left on
- 2 tablespoons oil
Method
To make the sambal belachon: pound all the ingredients except the sugar together into a paste.
Add the sugar at the end and mix well.
Heat 1 tablespoon of oil in the frying pan over a medium heat.
Sear the prawns until fully cooked and set aside.
Add the remaining oil and place back on the heat. When the oil is hot fry the minced garlic, sugar, sambal belachan and dried shrimp together until fragrant
Add in kang kong and prawns and fry until the greens are cooked.
Serve immediately.
Ingredients
For the sambal belachan paste:
- 500g big red chillies, cut finely
- 100g red chilli padi, cut finely
- 75g garlic, peeled
- 90g shallots, peeled
- 175g toasted belachan
- 20g sugar
For the prawns:
- 1 teaspoon garlic, minced
- 1 teaspoon dried shrimps
- ½ teaspoon sambal belachan
- 1 teaspoon sugar
- 80g Morning Glory (Kang Kong), plucked
- 4 tiger prawns, deshelled with the tail left on
- 2 tablespoons oil
Method
To make the sambal belachon: pound all the ingredients except the sugar together into a paste.
Add the sugar at the end and mix well.
Heat 1 tablespoon of oil in the frying pan over a medium heat.
Sear the prawns until fully cooked and set aside.
Add the remaining oil and place back on the heat. When the oil is hot fry the minced garlic, sugar, sambal belachan and dried shrimp together until fragrant
Add in kang kong and prawns and fry until the greens are cooked.
Serve immediately.
