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!
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Ingredients
- 500g big red chillies, cut finely
- 100g red chilli padi, cut finely
- 75g garlic, peeled
- 90g shallots, peeled
- 175g toasted belachan
- 20g sugar
- 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
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