Hot & Spicy Belacan Prawns Recipe – a delicious recipe with oil, foil, water, prawns, shallot, chillies. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Pound the dried prawns (presoaked in warm water for half an hour and drained), shallot, bird's eye chillies, red chillies, belacan and curry leaves with a mortar and pestle until fine. Alternatively, all the spices can be blended using blender or food processor with some oil added in.
2
2. Heat up oil. Saute the pounded/blended spices mixture, stir-fry briskly over high heat, then turn to mediun low heat until fragrant. When the colour of the spices mixture changed from chilli red to dark brownish-red, add in seasoning and stir well.
3
3. Place all the prawns in Aluminium foil, pour in the previous sauteed sauce (in Method 2) and wrap up neatly.
4
4. Bring 100ml water to boil in a clean wok. Place the above prawn parcel in the wok, close lid and simmer for 15 minutes (or until water is dry and Aluminium parcel puffs up). Ready to serve.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 tbsp oil, 500g big prawns (about 8 - 15 prawns), 1 sheet of Aluminium foil, 100ml water, and more.
Yes, Hot & Spicy Belacan Prawns Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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