👨‍🍳 作り方

1. 1

   Prepare the sambal paste: In a food processor or mortar and pestle, combine the chopped lemongrass, minced garlic, chopped shallots, chopped red chilies, minced ginger, turmeric powder, and belacan. Process or pound until a smooth paste is formed. Add a little water if needed to help blend.

   💡 プロのコツ: Using a mortar and pestle can yield a more authentic texture for the sambal paste.
2. 2

   Heat the cooking oil in a wok or large skillet over medium-high heat. Add the sambal paste and sauté until fragrant and the oil starts to separate, about 5-7 minutes. If using, add the bruised kaffir lime leaves and cook for another minute.

   💡 プロのコツ: Cooking the sambal paste thoroughly is essential to develop its full flavor and aroma.
3. 3

   Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the lime juice, salt, and sugar. Taste and adjust seasoning as needed.

   💡 プロのコツ: Simmering the coconut milk allows the flavors to meld and the sauce to thicken slightly.
4. 4

   Add the prawns to the simmering sauce. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook the prawns, as they can become tough.

   💡 プロのコツ: Prawns cook very quickly, so add them towards the end of the cooking process.
5. 5

   Serve the prawns immediately, spooning the fragrant sauce over them. This dish is best enjoyed with steamed rice.

   💡 プロのコツ: Garnish with fresh cilantro or chopped spring onions for added freshness and color.