Filipino
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Prawn
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Malaysian
recipes


Recipes
from Sabah

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Malaysia
 

Spicy prawns

  

Nasu baleh
(fish with turmeric)
  • 1 KG PRAWNS, shelled
  • 1 ONION, chopped
  • PIECE OF GINGERROOT, grated
  • 2 CLOVES GARLIC, mashed
  • 2 GREEN CHILIES, chopped
  • 2 TBSP SOY SAUCE
  • 4 TBSP SWEET CHILI SAUCE
  • HANDFUL BASIL LEAVES, chopped
    •
 
  • 1 KG SEA FISH, in slices
  • 1 TSP TURMERIC
  • 2 TOMATOES, in cubes
  • 3 GREEN PEPPERS, chopped
  • 30 GRAM DRIED MANGO, cut
  • 1 ONION, chopped
    •

Fry the onions, ginger, garlic and chilies for three minutes. Add the prawns and fry two minutes more. Add the chili sauce and the soy sauce and cook 2 minutes on high heat. Put the prawns on a plate, pour the sauce over and sprinkle the basil leaves on top.

Fry the fish two minutes on both sides in a little oil. Mix the onions with the turmeric, tomatoes, green pepper and mango and spoon this mixture on top of the fish. Add 1/2 cup of water, put the lid on and simmer for 15 minutes.

This recipe originates from Malaysia, specifically from Sabah, which is part of the island Borneo, where Malaysia shares its grounds with Kalimantan in Indonesia and Brunei.