More
prawn recipes

More
recipes from Sabah

Spicy prawns

Nasu baleh
(fish with turmeric)

• 1 KG PRAWNS, shelled
• 1 ONION, chopped
• PIECE OF GINGER ROOT, grated
• 2 CLOVES GARLIC, mashed
• 2 GREEN CHILLIES, 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 chillies 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,  more specifically from Sabah, which is part of the island Borneo, where Malaysia shares its grounds with Indonesia and Brunei.