Lime leaves (picture sourced from google search)
The lime leaves I bought last week is still sitting in the fridge and I can't find the time to use it to cook sambal prawns as planned. Didn't want to waste the precious and aromatic ingredient, so despite the busy-ness of tending to my little sick baby, I whipped up this dish. A tad simpler than the sambal version. And yes, I could cook all because DH was home to help with Isabelle. (Thank you Dear! Muacks!)
1. 6-8 medium sized prawns (deshelled but I left the head and tails intact)
2. 2-3 cloves of garlic - chopped
3. 1 big red onion - sliced
4. 1 red chilli - sliced
5. 4-5 lime leaves - sliced
6. spring onion - sliced
1. 2 tsp fish sauce
2. pinch of sugar
3. 1 tsp of tamarind - soak in hot water for about 30 mins. Discard the seeds and use only the juice.
1. Heat oil and saute the garlic and onion till they are fragrant, tender and caramalised.
2. Add in sliced chilli. Stir.
3. Add in prawns. Just fry them for approx 1 min. Do not overcook them.
4. Once prawns looses it translucency and turns slightly pinkish, add in the sauce. Cook for another 2 mins or so.
5. Add in lime leaves and let it cook for another 20 seconds.
6. Dish up and garnish with spring onion and cilantro.
DH - 'That's all? Anymore in the wok?'
DS - 'Ho ciak... ho ciak!! the sauce very nice!'
Yours Truly - Appetizing! I wish I cook a little more!