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Malaysian Sambal with prawns and British asparagus


  • One bundle British Asparagus
  • 400 g King Prawns or similar preferably raw

Sambal Sauce

  • 15 g Dried Chillies }
  • 100 g Fresh Red Chillies }
  • 250 g Shallots } Blended or pounded
  • 25 g Candlenuts }
  • 1 tbsp belacan powder }
  • Tamarind Juice - either from a jar or from the pulp
  • 2 tbsp cooking oil
  • Sugar to taste
  • Salt to taste


  • Prepare the sambal sauce by blending the ingredients identified
  • Heat a wok or large frying pan and add some cooking oil
  • Fry the blended ingredients on a medium heat and keep stirring for about 10 minutes or until the oil surfaces. The sauce should not be too runny.
  • Meanwhile prepare the asparagus by snapping off the woody ends and slicing them diagonally across the stalk like in the picture
  • Wash the prawns and sprinkle some sugar over them, this gives the prawns a bite instead of being soft and soggy
  • Add the prawns to the sauce and cook until the prawns turn pink
  • Add the asparagus and stir in and season to taste.
  • Serve with steamed white rice and a selection of other dishes as part of a family meal