RECIPES

epicure

RATINGS

TYPE OF MEAL

Mains

DIFFICULTY

Advanced

SPEED

Moderate

Poached prawns in chilli-lime sambal

The delicate, by-the-sea flavour of these light spheres of shellfish is a natural pairing with the savoury sambal.

Serves 8 Prep time 1 hour
Cook time 5-10 minutes

chilli lime sambal
½ cup fresh red chillies
1 tbsp natural dark muscavado sugar
1 (4oz) tin French tomato paste (from Little Provence)
3 tbsp Mizkan rice vinegar
juice of 6 medium limes
1 tbsp garlic
2 tbsp fresh ginger, grated
4 tbsp shallots
sea salt (to taste)
1 tsp black pepper
1 tsp ground coriander
1 tsp ground tumeric

• Purée all ingredients in a food processor until smooth (or retain some chunkiness if desired).
• Adjust amounts of ingredients to taste. (Can be made in advance and keeps for several days when refrigerated) Makes about 1 cup.

poaching liquid
reserved prawn shells
1 litre water
1 cup hon mirin (or rice wine)

• Boil shells vigorously in combined liquid to extract all flavour, about 30 minutes. Strain the prawn stock to remove impurities. Set aside (can be done in advance).
• To prepare poaching liquid, mix the prawn stock and mirin in a narrow saucepot and bring to a boil. Then, reduce heat to a simmer. If greater depth of poaching liquid in saucepot is needed, add water into poaching liquid.

prawn balls
½kg fresh prawns, shelled (keeping tails tips on) and finely minced (reserve shells for poaching liquid)
2 eggs
1 tsp fresh ginger, grated
1 tsp crushed garlic
1 tsp shallots, minced
1 tsp sea salt
½ tsp chilli powder
pinch pepper
1 sprig spring onion, julienned and cut to 1cm lengths
2 sprigs fresh coriander, finely chopped

• Mix all ingredients except the spring onions and coriander until evenly blended, taking care to not overwork the mixture.
• Divide equally and form into 2.5cm balls.
• Gently add the prawn balls to the poaching liquid a few at a time, making sure they are fully submerged and not overcrowded. When the balls rise to the surface they are cooked (about 3 minutes).
• Remove from liquid, drain and cool.
• Spoon a dollop of sambal into a small bowl or dish, place prawn balls on top and garnish with spring onions and coriander. Serve warm or at room temperature.

SHARE

VIEW ALL

SUBSCRIBE

GET IT NOW

Download and read this month's digital issues

SUBSCRIBE

NEWSLETTER