My Recipes
Green Chilli Prawn Sambal
“The Eurasians maybe a “vanishing Race” but our heritage recipes need not be.”
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How old were you when you started cooking: I started cooking when I was 11 years old.
Personal wish related to cooking: I wish to make Eurasian dishes more well known!
Mary Teresa Especkerman , Preserver of Eurasian Recipes
Ingredients
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1kg fresh prawns, peeled with tails intact
15 pcs long green chillies, sliced
½ – ¾ cup thick coconut milk (from 200g grated fresh coconut)
1 tsp sugar
2 tsp salt or to taste
¾ cup oil
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REMPAH/PASTE:
350g shallots
5 or 6 pcs green chilli padi
12 pcs candlenuts
3cm turmeric
2cm square piece of belachan/shrimp paste
6 cloves garlic
2 stalks lemongrass cut, into 2cm pieces and lightly bashed
Methods
- Grind all paste ingredients in a food processor, except the lemongrass.
- Heat a wok, pour in oil and heat until oil is hot.
- Add in the paste ingredients and saute over medium heat until the paste is well cooked and fragrant.
- Add a little coconut milk if paste is drying out to prevent the paste from burning.
- When paste is cooked, add remaining coconut milk.
- Saute until the paste is dry and oil separates from the paste.
- Add prawns and sliced green chillies.
- Turn up the heat and cook until prawns turn pink.
- Add sugar and salt to taste.
- Turn off heat.
- Serve.
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