bohemianwanderer – Malaysia’s coastal location makes seafood a beloved staple, especially prawns. This spicy glass noodle salad offers a fresh, quick meal perfect for warm weather. Known locally as kerabu, this salad combines vibrant vegetables, herbs, and a fiery dressing that awakens the palate. The dressing blends red chillies, banana shallots, makrut lime leaves, anchovy fillets, lime juice, brown sugar, chilli sauce, fish sauce, tamarind paste, and olive oil. Anchovies substitute for shrimp paste to simplify preparation without losing authentic flavor. The result is a spicy, tangy, and herbaceous dressing that brightens the glass noodles.
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Soak mung bean glass noodles or rice vermicelli in boiling water for at least 10 minutes. Tear fresh basil leaves into the noodles and add mint and coriander for a fragrant herb mix. Toss in cooked, peeled prawns and diced cucumber shortly before serving to avoid sogginess. Combine all ingredients with the dressing at least 15 minutes before serving. This resting time allows the flavors to meld beautifully. Serve with extra sambal or chili sauce on the side for added heat. The salad requires no cooking, making it ideal for quick summer lunches or light dinners.
The homemade tomato sambal used here balances sweetness, heat, and tang with simple ingredients: fresh red chillies, garlic, vegetable oil, tomato puree, salt, and brown sugar. Cooked briefly on medium heat and stored in the fridge, this sambal keeps for months and elevates many dishes. This noodle salad highlights Malaysian culinary traditions while adapting to accessible ingredients. It offers a vibrant, healthy option that showcases prawns and fresh herbs in a delicious, easy-to-prepare meal.
Greg’s Spicy Fried Prawns: A Classic Malaysian Favorite
Greg’s spicy fried prawns are a beloved Malaysian dish inspired by a childhood favorite from Malacca. This recipe uses shell-on prawns to capture maximum flavor, especially from the tomalley in the heads and shells. While deveining the prawns takes some effort, the reward is a richly flavored dish. Start with one kilogram of large shell-on prawns, defrosted if frozen. Devein each prawn by running a toothpick through the shell and pulling out the vein. Trim the long feelers and the sharp tips of the heads with scissors.
Heat vegetable oil in a wok over high heat. Stir-fry red chillies and half the spring onions for one minute. Add the prawns and cook, stirring occasionally, until the shells turn bright pink. Let the prawns sit untouched for 20 seconds at a time to ensure even cooking. Next, add light soy sauce, ketchup, and a touch of chili powder. Stir-fry for two more minutes until the sauce thickens and coats the prawns. Transfer to a serving platter and garnish with the remaining spring onions. Serve immediately to enjoy the perfect combination of sweet, spicy, and savory flavors.
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This dish pairs well with steamed rice or simple noodles. It celebrates Malaysian heritage by using accessible ingredients and straightforward techniques to create a complex, satisfying meal. Both recipes showcase the versatility of prawns in Malaysian cooking. Whether preparing a light noodle salad or a hearty fried prawn dish, these meals bring authentic, bold flavors to your table with ease.
