How to Make: Pan-Asian Restaurant ULI's Nyonya Prawn Sambal
Tying in with Seafood Week (5th-12th October), Notting Hill Pan-Asian restaurant ULI have shared their Nyonya prawn sambal recipe.
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Ingredients
- 300 g Fresh green beans
- 300 g Raw tiger prawns (deshelled and deveined)
- 1 White onion
- Salt (to taste)
- 8 Small onions (pounded)
- 4 cloves Garlic (pounded)
- 2 Candlenuts (pounded)
- 30 g Belacan (shrimp paste) (pounded)
- 3 tbsp Chilli paste
- 2 tbsp Sugar
- Cooking oil
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