Hawker-Style Saucy Sambal Prawns & Tofu
with Jasmine Rice & Pickled Cucumber
- Fish
- Crustaceans
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
Bring the fiery energy of a hawker market straight to your kitchen with a sweet-and-savoury stir-fry that packs a serious flavour punch. Plump, juicy prawns soak up a rich, glossy chilli sambal sauce, perfectly complemented by tofu and a fluffy bed of fragrant jasmine rice. A crisp side of tangy pickled cucumber cuts through the heat, proving you don't need a passport for authentic street-food magic.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
2
Garlic
½
Red Onion
1
Cucumber
1 packet
Ginger Paste
1
Sambal
1 packet
Passata
1 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
¼ cup
white wine vinegar
2 tbs
tomato sauce
1 piece
egg
(Contains: Eggs)
1 tsp
white vinegar
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to
the boil.
• Add jasmine rice, stir, cover with a lid and reduce
heat to low.
• Cook for 10 minutes, then remove the pan from
heat and keep covered until rice is tender and all the
water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t
peek!
• Meanwhile, finely chop garlic.
• Thinly slice red onion (see ingredients).
• Slice cucumber into thin rounds.
• Cut japanese tofu into 2cm chunks.
• In a medium bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water
to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle
faster!
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook onion until tender, 4-5 minutes.
• SPICY! This sauce is hot! Add less if you’re sensitive
to heat. Add garlic, sambal and ginger paste, then
cook until fragrant, 1 minute.
• Stir in passata, fish sauce & rice vinegar mix,
sweet chilli sauce and the tomato sauce. Cook,
stirring constantly, until thickened, 3-4 minutes.
• Stir tail-on prawns into sauce and cook until pink
and starting to curl up, 3-4 minutes.
• While prawns are cooking, in a small bowl, lightly
whisk the egg.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes.
• Transfer to a paper towel-lined plate.
• Pour the egg into the sauce in a thin stream while
stirring in a circular motion until combined, 1 minute.
• Remove pan from heat, then gently stir in a drizzle of
white wine vinegar. Season to taste with salt and
pepper.
TIP: The egg adds beautiful, velvety ribbons throughout
the sauce, which is traditional in this dish.
• Drain pickled cucumber.
• Divide hawker-style saucy sambal prawns, tofu, rice and
pickled cucumber between bowls to serve. Enjoy!
