Prawn Sambal Bostador


  • 1-1˝ lb med to large-sized whole prawns or shrimp, with shells on
  • ˝ tsp salt
  • 2 tbsp peanut or vegetable oil
  • 1 tsp sugar
  • ˝ cup thick coconut milk
  • 1 tsp turmeric powder
  • 3-4 hot green chilies, for garnish [optional] [Substitute: jalapeno]
  • 1 sprig fresh basil leaves, for garnish [optional]
  • 1 tbsp ginger, julienne for garnish [optional]
  • 10 shallots
  • 4-6 Thai Bird chilies
  • 3-4 tbsp or to taste, chili paste
  • 1˝ tsp belacan, also spelt belachan or blacan [dried shrimp paste]
  • 5 candlenuts [buah keras/kemiri nuts] [Substitute: macadamia nuts]

     [Items to be ground/blended in red]



        To Prepare :

  • For shelled prawns: remove shells from body only, leave heads on to flavor the sauce, tails may stay on for presentation, make a shallow cut along the back of shrimp, remove black vein
  • For unshelled prawns: cut down the middle of the shell with scissors, then with a knife make a shallow cut along the back, remove black vein [If you don't mind it, simply cook prawns as is]
  • Sprinkle prawns with salt, set aside 15 mins
  • Using a mortar & pestle or blender, grind shallots, chili paste, belacan and candlenuts into a paste
  • In a wok, heat oil on high, fry garlic till golden brown, remove, drain on paper towels, set aside
  • To the oil, add ground paste, turmeric powder, reduce heat to med, sauté till quite toasted
  • Add [optional] sliced green chilies, stir-fry 1 min
  • Add prawns, stir-fry till just turned opaque
  • Remove prawns with a slotted spoon, set aside
  • To the same wok, add coconut milk, sugar, salt to taste, reduce heat to low, simmer sauce till thicken
  • Turn heat off, add cooked prawns, coat well with sauce and dish onto a serving plate. Garnish with green chilies, basil leaves and ginger [optional]
  • Serve with steamed rice or Nasi Lemak [Coconut Rice]




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