Malcolm Lee served up a tasty Singapore sambal kang kong with prawns stir fry on James Martin’s Saturday Morning.

The ingredients for the sambal belachan paste: 500g big red chillies, cut finely, 100g red chilli padi, cut finely, 75g garlic, peeled, 90g shallots, peeled, 175g toasted belachan and 20g sugar.

For the prawns: 1 teaspoon garlic, minced, 1 teaspoon dried shrimps, ½ teaspoon sambal belachan, 1 teaspoon sugar, 80g Morning Glory (Kang Kong), plucked, 4 tiger prawns, deshelled with the tail left on and 2 tablespoons oil.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.