Serves 4

2 lobster tails cut into 1½ inch pieces

Ingredients

• 180 grams of fresh red chillies, deseeded and cut into small pieces
• 1 tablespoon of toasted belacan (Malaysian shrimp paste)
• 120 grams small shallots peeled and cut into small pieces
• 1/4 teaspoon salt (can adjust the amount according to taste)
• 2 teaspoons fish sauce
• 2 ½ teaspoons sugar
• ½ lime juiced
• 3 sticks of lemon grass
• 4 tablespoons oil

Method

Note: Step 1 and create the Sambal Paste

1. Cut the base of the lemon grass off and peel the outer layers of the lemon grass until you get to softer part and then cut the lemon grass into thin slices
2. In a food processor place the chillies, shallots, belacan and lemongrass, blending until a smooth consistency is formed. You can add a small amount of vegetable oil to assist with blending.
3. In a heated pan, place 2 tablespoons of vegetable oil and stir-fry the sambal paste. When the oil separates from the sambal paste, add the salt, sugar and fish sauce and continue to stir and cook on a low heat.
4. Add the pieces of lobster to the pan and continue to stir. To prevent the sambal paste burning you can add a few tablespoons of water. Continue stirring the lobster, ensuring that every piece is getting coated with the sambal mixture.

An alternative method for preparing this recipe for those more adventurous in the kitchen you can instead of adding the lobster to the sambal in the pan, line a large pan with banana leaves, then place the lobster on top, spooning some sambal paste onto each piece of the lobster. Place a lid on the pan and cook for approximately 2 minutes. Remove the lid and turn each piece of lobster and spoon more sambal paste onto the newly turned sides and place the lid back on the pan and cook of a further 2 minutes. At this stage you should smell a sweetened aroma of burnt banana leaves and lobster. Serve immediately with the sambal belecan and sliced shallots sauce

Put a lid on top of the pan and put it on a medium heat for 2 minutes. Then remove the lid and turn each piece of lobster and spoon more sambal on top of the lobster. Place the lid back on top of the pot and continue to cook for another 2 minutes. When you remove the lid you should smell a sweet aroma of burnt banana leaves and lobster. Put this on a dish and serve straight away and serve with the sambal belacan and sliced shallots sauce.

Sambal Belacan and Sliced Shallot Sauce

Ingredients

• 3 red chillies (de-seeded)
• 2 bird's eye chillies (de-seeded) – optional
• 1 teaspoon of toasted belacan
• 2 shallots (thinly sliced)
• 1/8 teaspoon of sugar
• Salt to taste
• 8 tablespoons of water + tamarin pulp (size of a small ping pong ball)

Method

Soak the tamarin pulp with water for 10 minutes, then strain the mixture in order to extract the juice and discard the pulp. In a food processor or mortal and pestle, pound/blend the red chillies, bird's eye chillies, and toasted belacan. Add tamarind juice, sugar, salt and sliced shallots to the mixture. Stir well and set aside.