Eurasian cuisine is one cuisine I have never really spent time exploring so when I came across this recipe generously shared by this Eurasian lady I decided to cook it to try it out. I have tweaked the recipe a bit as we cannot take too much heat from the chillies. And boy am I glad I tried it!
This dish strikes a chord with me as it seems very Asian with lots of spices, chillies and coconut milk which are ingredients commonly used in Southeast Asian cuisine. And, somehow I knew I would love this dish and was spot on. You will find similarity in taste to the Malaysian or even Indonesian cuisine and take a immediate liking to it as it is so tasty and rich in flavor!
Henceforth, I have to share this recipe with all of you and help keep this recipe alive as it is a heritage of a "disappearing" race.
I must say this is a recipe I definitely am keeping in my arsenal as it is a fabulous dish to serve during special occasions or when you have dinner gatherings or any other time!
Serves 5
Ingredients
1 kg Fresh Glass Prawns (Big Size), peeled with tails intact
10 Green chillies, sliced
3/4 Cup Thick Coconut Milk
1 tsp Sugar or to taste
2 tsp Sea Salt or to taste
3/4 Cup Oil
Spice Paste
350g Shallots
6 Green Chilli Padi
12 Candlenuts
3cm Turmeric or 1 tsp Turmeric powder
2cm Square piece of belachan/shrimp paste
6 Garlic Cloves
2 Lemongrass, into 3cm pieces and lightly bashed
Method
1. Grind up the ingredients for the spice paste in a food processor, except for the lemongrass.
2. Heat up a wok, pour in the oil and heat until oil is hot.
3. Add in the lemongrass and fry it till fragrant then add in the spice paste and fry over medium heat constantly stirring until the paste is well cooked and fragrant.
4. Add a little coconut milk if the paste is drying out to prevent the paste from burning.
5. When paste is cooked, add in the remaining coconut milk.
6. Saute until the paste is dry and the oil separates from the paste.
7. Add in the prawns and sliced green chillies.
8. Turn up the heat and cook until prawns turn pink.
9. Add sugar and salt to taste. Stir in well and make sure the seasoning is well mixed in.
10. Turn off the heat and serve with rice!
Author's Notes
This recipe is originally from http://mysingaporefood.com/story/green-chilli-prawn-sambal/