Name: Chilli prawn sauce
Yield: Makes 2.2 litres
Cuisine: Indian
Ingredients: 1 teaspoon belacan (Malaysian shrimp paste); 30 ml fish sauce; 150 ml tomato purée; 4 red shallots, diced; 1 teaspoon minced ginger; 4 kaffir lime leaves, shredded; minced zest of 1 kaffir lime; 1 teaspoon Chilli Jam; 5 cloves garlic, minced; 100 ml Sichuan Pepper Oil; 50 ml soy sauce; 175 ml coconut milk; 500 ml Prawn Stock; 1500 ml Fish Stock; 25 g palm sugar, shaved; 1 large green chilli, diced; 2 stalks lemongrass, finely sliced; 3 red bird’s-eye chillies, diced; 1 teaspoon minced galangal

Preparation info

Makes
2.2 litres

Difficulty
Medium

Appears in

Spice

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.

Ingredients

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

Method

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

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Chilli prawn sauce

Ingredients

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