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Green Chilli Prawn Sambal

  • Serves 4-6
  • Medium

“The Eurasians maybe a “vanishing Race” but our heritage recipes need not be.”


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


  • 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


    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


    1. Grind all paste ingredients in a food processor, except the lemongrass.
    2. Heat a wok, pour in oil and heat until oil is hot.
    3. Add in the paste ingredients and saute over medium heat until the paste is well cooked and fragrant.
    4. Add a little coconut milk if paste is drying out to prevent the paste from burning.
    5. When paste is cooked, add remaining coconut milk.
    6. Saute until the paste is dry and oil separates from the paste.
    7. Add prawns and sliced green chillies.
    8. Turn up the heat and cook until prawns turn pink.
    9. Add sugar and salt to taste.
    10. Turn off heat.
    11. Serve.