While in Borneo we were wowed by the abundance of fresh seafood, from rainbow fish to giant tuna, prawns to clams. This simple dish illustrates there is no need to be complicated, especially when the seafood is so fresh. If only we could get fresh prawns in New Zealand.
1 tbsp oil
1 onion, thinly sliced
500g raw prawns, peeled, deveined
2 tbsp sambal oelek paste
250g garlic shoots (or green or snake beans)
2 tbsp brown sugar
1 tbsp soy sauce
¼ tsp sesame oil
Heat oil in a wok and stir-fry the onion for two minutes or until translucent. Add the prawns and sambal olek and continue stir-frying for 2–3 minutes until prawns just begin to change colour.
Add garlic shoots or beans, sugar and soy sauce, sesame oil and cook for another 2–3 minutes, or until prawns are just cooked through.
Serve with steamed rice and lime wedges and, for those who like it hot, extra chilli.