Prawn sausages with tomato broth and coconut sambal

A light tomato broth with steamed sausages makes this seafood dish ideal for summer entertaining.

Preparation time 30 mins Cooking time 10 mins

Serves 4

600g medium green prawns, peeled, deveined

2 garlic cloves, roughly chopped

Sea-salt flakes and freshly ground white pepper, to season

2 free-range egg yolks

1 Tbsp double cream

1 tsp fish sauce

500ml fish stock

4 tomatoes, diced

12 basil leaves

½ tsp fennel seeds

2 long red chillies, deseeded, finely diced

2 dill sprigs, leaves picked

3cm piece ginger, peeled, finely chopped

2 Tbsp coconut flakes

2 Tbsp crisp fried shallots

STEP 1 Combine prawns, garlic and ½ a teaspoon of salt in a mortar then pound until a paste forms. Add egg yolks, cream, fish sauce and a pinch of white pepper. Stir well to combine. STEP 2 Cut twelve 20cm squares of plastic wrap. Spoon 1 tablespoon of prawn mixture onto each square, then roll up to make sausage shapes. Tie one end, then twist from other end to tighten. Tie and secure.

STEP 3 Put prawn sausages into a steamer basket over a pan of simmering water. Steam for 8 minutes or until just firm.

STEP 4 Meanwhile, combine stock, tomato, basil and fennel seeds in a medium saucepan. Heat over a medium heat. Simmer for 5 minutes. Crush tomato mixture with back of a spoon, then strain through a fine sieve into another bowl. Discard solids. Season broth with salt.

STEP 5 Ladle tomato broth into shallow serving bowls. Unwrap prawn sausages and divide between the bowls of broth.

STEP 6 Combine chilli, dill, ginger, coconut and fried shallots. Scatter over broth to serve.

Prawn sausages with tomato broth