Ingredients
For the Seared King Prawns
12 large king prawns( hulled and deveined, with tails on)
2 tablespoons of olive oil for painting
2 cloves garlic( diced)
1 tablespoon smoked paprika
swab and pepper to taste
1 teaspoon bomb juice
1 teaspoon fresh coriander( diced, for trim)
For the Rhubarb and Ginger Sambol
1 mug rhubarb( finely diced)
1 teaspoon fresh gusto( grated)
mug of brown sugar
1 teaspoon rice ginger( or apple cider ginger)
1tablespoon soy sauce
tablespoon mustard seeds
1 small red chili( finely diced, voluntary for heat)
swab to taste
Execution
Prepare the Rhubarb and Ginger Sambol
In a small saucepan, add the rhubarb, grated ginger, brown sugar, rice ginger, soy sauce, mustard seeds, and diced red chili( if using).
Bring to a gentle poach over medium heat and cook for about 10- 12 twinkles, stirring sometimes, until the rhubarb has softened and the admixture has thickened slightly.
Season with a swab to taste, remove from the heat, and set away.
Prepare the King Prawns
In a coliseum, combine the olive oil painting, diced garlic, smoked paprika, swab, and pepper. Add the king prawns and toss until they’re well-coated with the admixture.
Let the prawns marinate for 10- 15 twinkles for better flavor immersion.
Seared King Prawns
Toast anon-stick or cast-iron skillet over medium-high heat. Formerly briskly, add the prawns in a single subcaste( you may need to cook them in batches).
Cook for about 2- 3 twinkles per side until the prawns are golden brown and cooked through. You’ll know they’re done when they turn pink and opaque.
Once cooked, dapple the prawns with bomb juice.
Serve
Arrange the seared prawns on a serving plate and ladle the rhubarb and gusto symbol over the top.
Garnish with lately diced coriander and serve incontinently.
Additional tips
Adjusting Heat If you prefer your sambol gamy, feel free to add more red chili or a pinch of chili flakes.
Balance agreeableness and Tartness Rhubarb can be courtesan, so acclimate the sugar to balance the flavors grounded on your taste preferences.
Make it Ahead The symbol can be made a day in advance and stored in the fridge. This allows the flavors to mingle together indeed more.
Serving Ideas This dish dyads beautifully with basmati rice, couscous, or indeed a light salad.
