Chilli prawn sauce

Preparation info
  • Makes

    2.2 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Flavour-packed and pungent to boot with a good mellow chilli heat that rounds out the palate, this sauce is great with white reef fish, shellfish and dumplings.


  • 1 teaspoon belacan (Malaysian shrimp paste)
  • 2 stalks lemongrass, finely sliced
  • 1<


Blend aromatics to a smooth paste in a food processor with chilli jam and soy sauce. Heat pepper oil in a heavy-based saucepan and fry paste over moderate heat until fragrant, stirring to prevent burning. Stir in tomato purée and coconut milk and cook for 5 minutes. Add stocks and bring to a boil, then stir in palm sugar and fish sauce and reduce heat to a simmer. Cook for 45 minutes. Strain th