MALAYSIAN PRAWN SAMBAL
Preparation time 20 mins plus 1 hour marinating Cooking time 20 mins Serves 4
4 long red chillies
2 sticks lemongrass
8cm piece ginger, peeled
8 cloves garlic
Finely grated zest and
juice of 2 limes
1/4 cup coconut cream
1 Tbsp fish sauce
1/4 cup sesame oil
2 tsp ground turmeric
20 extra large green king prawns 4 free-range eggs
2 red onions, finely sliced 4 lebanese cucumbers, chopped 4 green shallots, finely sliced Sea-salt flakes and freshly
ground black pepper
Mint leaves and grilled roti,
STEP 1 Halve chillies, scrape out seeds and ribs. Put over a direct flame, turning, until lightly-blackened, transfer to blender. Remove green outer of lemongrass and put in blender with ginger, garlic, zest, juice, coconut cream, fish sauce, 1 Tbsp sesame oil and turmeric. Puree until completely smooth.
STEP 2 Peel and devein prawns, leaving heads and tails intact. Score the undersides lightly with a sharp knife. Put in a bowl, toss with sambal marinade. Chill, covered, 1 hour.
STEP 3 Put eggs in a saucepan of cold water over a high heat. Bring to a boil, cook for 3 minutes, then cool in iced water. Peel and halve. Fry the onion in the remaining sesame oil in a frying pan for 5 minutes, until softened and sweet. Add cucumbers and green shallots, tossing to coat. Season.
STEP 4 Remove prawns from marinade. Preheat chargrill pan or barbecue grill on medium. Cook prawns for 8 minutes, turning and basting with remaining marinade. Serve topped with eggs, cucumber and onion mixture, mint leaves and accompany with roti.