Malaccan Devil's Curry with Prawn Fritters and Sambal Kecap

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Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry. We're serving it with crispy prawn fritters known as cucur udang (commonly sold by Malay street vendors) and a deliciously sweet, salty and sticky sauce called sambal kecap. The curry spread is complete with the addition of a delicately spiced coconut and turmeric rice and refreshing cucumber kerabu salad.

45 mins

1 hr 5 mins

4/5

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£8.67

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Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry. We're serving it with crispy prawn fritters known as cucur udang (commonly sold by Malay street vendors) and a deliciously sweet, salty and sticky sauce called sambal kecap. The curry spread is complete with the addition of a delicately spiced coconut and turmeric rice and refreshing cucumber kerabu salad.

Recipe

45 mins

1 hr 5 mins

4/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Main Ingredient

Fish/Seafood

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Meal Taste

Tangy

Origin

Country

Malaysia

Paste Spices: Kashmiri chilli, turmeric, coriander, cumin
Chicken Marinade: star anise, turmeric, cumin, coriander, garlic, ginger, onion, Sichuan pepper, fennel, cassia, cloves
Whole Chillies: long chilli
Kecap Spices: mild chilli flakes, garlic, galangal, ginger
Rice Spices: turmeric, nutmeg, cloves, star anise, cassia
Fritter Spices: chives, mild chilli flakes, lemongrass, kaffir lime leaf, turmeric
Four Sisters Blend: fennel, cumin, fenugreek, brown MUSTARD

May contain traces of celery and sesame. Allergens are listed in CAPITALS
  • 500g diced chicken (thighs are best)
  • 150g shelled prawns (raw ones are best)
  • 400g shallots or 2 large red onions
  • 3 cloves of garlic
  • Fresh ginger
  • 250g new potatoes
  • 300g beansprouts
  • ½ cucumber
  • 1 pepper (any colour)
  • 25g bunch of coriander
  • 1 lime
  • 1 egg (any size)
  • 80ml soy sauce (any type) or gluten-free alternative
  • 1 tbsp fish sauce (or use soy sauce)
  • 2 tbsp vinegar (rice or white wine vinegar is best)
  • 55g sugar
  • 200ml full fat coconut milk
  • 300g jasmine or standard long grain rice
  • 90g plain flour or gluten-free alternative
  • Oil for frying (sunflower or vegetable oil is best)

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