With 2021 here, it feels like a good time to remember the things that bring Malaysians together.

Food has always been a unifying force. It is a product of generations of trade, and of sharing. It also represents a deep interconnectedness that makes people who they are.

Culture is embedded in how people understand one another. Knowing that one does not necessarily have to be ‘the same’ as the other, but that everyone has come to be a part of this place called home through shared experiences.

This dish is a testament to that identity.

There is dried shrimp which often features in ‘rempahs’ (or pastes) in Southeast Asian cuisine, there are curry leaves from Indian influences, and importantly the depth of a rich and caramel-like soy from the country’s Chinese heritage to bring all the tastes together.

There is a punch of character in who Malaysians are, and it is reflected in this dish. It is familial, and it is home.

Flavours and pairings

This is a spicy, umami, ‘finger-licking good’ kind of dish. Serve together with a platter of seafood dishes, such as freshly steamed fish and ginger crabs. Or simply alongside stir-fried kangkung with garlic.

Ingredients

• 400 g prawns (shell on)
• 2 tablespoon light soy
• 1½ tablespoons dark soy
• 1 tablespoon oyster sauce
• 1 teaspoon taucu paste
• 1 tablespoon dried shrimp (or 3/4 tsp belacan)
• 2 tablespoon minced garlic
• 1 medium red onion, finely chopped
• 2 small red chillies, sliced lengthways
• 3 sprigs curry leaves

Method

• Combine light soy, dark soy, oyster sauce and taucu paste in a bowl. Stir well, then set aside.
• In a wok, fry prawns in three tablespoons of oil until they turn a blush pink and the shells are a little crisp (do not cook all the way through at this stage). Remove and set aside.
• Add onions to the same oil, stir well, then add garlic and dried shrimp.
• Keep frying on a medium heat until the onions soften and the dried shrimp becomes fragrant (five minutes).
• Add the soy sauce mix to the pan with three tablespoons of water and combine well.
• Allow to thicken slightly (one to two minutes), then add all the curry leaves and increase the fire to a high heat.
• Finally, add the prawns and give it a good toss to really get the sauces to bind with the prawns.
• Cook for two to three minutes and serve piping hot, straight from the wok!
• Enjoy with an ice cold pale ale, if that takes your fancy.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.