My nephew Lawrence Tan and his wife Marion who live in the UK had a bumper crop of chillies last summer and I promised to send them recipes using chillies. Here's one especially for Marion and I hope she cooks it for Lawrence soon.
Perhaps one day she'll cook it for me!
Prawn sambal for Marion
6-8 large raw prawns, remove feelers and rinse
½ large onion, sliced thickly
1 clove garlic crushed
1 ½ cups diced or crushed canned tomatoes
½ cup diced pineapple, fresh or canned (optional)
1 tsp ground fresh chillies or dried chillie flakes
juice of half a lemon
salt and sugar to taste
1 tsp fish sauce or light soy sauce
2 kaffir lime leaves, bruised
2 tbsp oil
Heat oil in wok or saucepan.
When hot, lower heat to medium and fry onion and garlic until golden, making sure it doesn't burn.
Add canned tomatoes, pineapple (if used), chillies and bring to the boil.
Lower heat to medium and add lemon juice, salt and sugar, fish sauce and kaffir lime leaves.
Simmer about 5 minutes. Add prawns and simmer until cooked, about 6-8 minutes.
Serve hot with rice.
Serves 2 to 3 people, depending on how hungry you are.
You can use fish, squid or a mixture of seafood, if you like.