Worldplatter

Cambodian Chilli Prawn Crumble

prawns, seafood, chillies,

PREP:30M COOK:45M SERVINGS:8	Tried it? Rate it!	1 2 3 4 5

THE RECIPE

Ingredients:

Ingredients for the crumble
60g (2oz) butter
100g (3.5oz) flour
1 lime, zested

Ingredients for the filling
8 nos king prawns marinated
1 tsp cornflour
1 tsp ginger paste
1 tsp garlic paste
2 nos fresh red chillies chopped
oil for frying
1/2 tsp salt
1/2 tsp coarse pepper
1 no lemon juice
1 bell pepper

Preparations:

Heat oil in a frying pan, fry the marinated prawns and keep them aside.
Heat oil in another pan and fry the ginger, garlic paste and fresh red chillies in it. Add water to the above mixture.
Then add ajinomoto, white pepper and lemon juice.
Add fried prawns and juliennes of bell pepper and cook till the water is partially absorbed.
Add cornflour paste and chopped coriander to it.
Remove from fire after a while. Serve hot with sweet and sour sauce.

Remove from heat and divide among 8 shot glasses. Top with the crumble and serve warm.

ULTRA SIMPLIFIED

Ingredients:

Ingredients for the crumble
60g (2oz) butter
100g (3.5oz) flour
1 lime, zested

Ingredients for the filling
8 nos king prawns marinated
2 tbsp olive oil
1 jar WORLDFOODS Cambodian Chilli Stir Fry Sauce
Salt and pepper to taste

Preparations:

Preheat the oven at 180°C (356°F).
Place the butter, flour and lime zest in a mixing bowl. Using finger tips, mix until crumbly. Spread on a baking tray and bake until golden brown.
Heat the olive oil over medium heat and sauté the prawns until they turn pink. Add the WORLDFOODS Cambodian Chilli Stir Fry Sauce and simmer for 1 minute.
Remove from heat and divide among 8 shot glasses. Top with the crumble and serve warm.

CULTURE CORNER
	Nyonya cuisine In the 15th century, Chinese immigrants who settled in South East Asia inadvertently impacted the region with changes that were more than simply cultural. Assimilation by the local Malays resulted in the birth of Nyonya cuisine....