Sambal Belachan Prawn & Red Frisée Stir Fry
Wok-fired prawns in a punchy sambal belachan with Aeroveg Red Frisée — spicy, peppery, and on the table in 20 minutes.
Sambal belachan is one of Singapore's most iconic condiments — a concentrated paste of dried shrimp, chili, and belacan that hits every register at once: funky, spicy, savory, and deeply satisfying. Aeroveg Red Frisée brings its distinctive bitter edge and feathery fronds to the wok, balancing the heat of the sambal in a way that delicate leafy greens rarely can. This is a weeknight stir-fry that tastes like effort but comes together in minutes.
Method
- Prep the prawns. Pat the prawns dry with a paper towel — dry prawns sear better and won't water down the sambal.
- Fry the aromatics. Heat oil in a wok over high heat until smoking. Add shallot and garlic and stir-fry for about 1 minute until fragrant and beginning to colour.
- Bloom the sambal. Add sambal belachan and fry for 30 seconds, stirring constantly, until the oil turns deep red and the paste smells toasted rather than raw.
- Cook the prawns. Add prawns and toss to coat in the sambal. Stir-fry for 2–3 minutes until pink and just cooked through. Add fish sauce, sugar, and water and toss again briefly.
- Wilt the Red Frisée. Add Aeroveg Red Frisée and toss quickly over high heat for 30–45 seconds. You want the edges just wilted but the fronds still vivid and slightly crisp.
- Serve. Plate immediately over jasmine rice with a squeeze of lime.
Aeroveg tip: Red Frisée's slightly bitter, peppery flavour is a natural match for bold sambal — it cuts through the richness rather than wilting into it. Add it at the very end, off high heat, and serve immediately for the best texture.