Recipe of the Week: Lara Lee’s Sambal Prawns with Coconut and Cashews

If you’re in the mood for an explosion of flavors that dance on your taste buds, look no further than Lara Lee’s tantalizing recipe for Sambal Prawns with Coconut and Cashews. This dish is a celebration of Southeast Asian cuisine, blending spicy sambal with creamy coconut and crunchy cashews to create a symphony of textures and tastes that will leave you craving more.

Background on the Recipe

Lara Lee, a renowned chef and cookbook author, draws inspiration from her Indonesian heritage to create dishes that reflect the rich culinary tapestry of the region. Her recipe for Sambal Prawns with Coconut and Cashews is a perfect example of her innovative approach to traditional flavors, combining classic ingredients with modern twists to produce a dish that is both comforting and exciting.

Ingredients:

• 500g large prawns, peeled and deveined
• Four tablespoons of vegetable oil
• Four cloves garlic, minced
• Four shallots, finely chopped
• Two red chilies, finely chopped
• Two teaspoons of shrimp paste
• Two tablespoons tamarind paste
• Two tablespoons of palm sugar
• 200ml coconut milk
• 100g roasted cashews
• Salt, to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Prepare the Ingredients: Start by preparing all the ingredients. Peel and devein the prawns, mince the garlic, finely chop the shallots and red chilies, and roast the cashews until they are golden brown.
2. Make the Sambal Paste: In a mortar and pestle or a food processor, grind together the garlic, shallots, red chilies, shrimp paste, tamarind paste, and palm sugar to form a smooth paste.
3. Cook the Sambal Paste: Heat the vegetable oil in a large pan over medium heat. Add the sambal paste and cook, stirring constantly, for 3-4 minutes until fragrant.
4. Add the Prawns: Once the sambal paste is cooked, add the prawns to the pan and toss to coat them evenly in the paste.
5. Simmer: Pour in the coconut milk and simmer gently for 5-7 minutes until the prawns are cooked through and the sauce has thickened slightly.
6. Season and Garnish: Taste the dish and adjust the seasoning with salt if necessary. Sprinkle the roasted cashews over the top and garnish with fresh cilantro leaves.
7. Serve: Transfer the sambal prawns to a serving dish and serve hot, accompanied by steamed rice or crusty bread to soak up the delicious sauce.

Tips for Success:

• Be cautious with the shrimp paste, as it has a strong flavor. Start with a small amount and adjust according to your taste.
• If you prefer a spicier dish, you can increase the amount of red chilies or add some chili flakes to the sambal paste.
• Make sure not to overcook the prawns, as they can become tough and rubbery. Keep an eye on them as they simmer in the sauce.

Lara Lee’s Sambal Prawns with Coconut and Cashews is a true culinary delight that showcases the vibrant flavors of Southeast Asia. From the fiery kick of the sambal paste to the creamy richness of the coconut milk and the satisfying crunch of the roasted cashews, every bite is a journey of discovery.

Whether you’re a seasoned chef looking to expand your culinary repertoire or a home cook searching for a delicious and impressive dish to serve to family and friends, this recipe is sure to become a firm favorite. So why not spice up your weeknight dinners with a taste of Indonesia and give Lara Lee’s Sambal Prawns with Coconut and Cashews a try?