Prawn Sambal Bostador is a delicious, somewhat spicy dish of prawns cooked in a chilli paste. This Eurasian recipe has its roots in Portuguese Malacca (Malaysia), and is very much Malay influenced in the spices used.
- 500g (1.1lb) large prawns (shrimps), definitely not tiny ones
- 1 large garlic, sliced width wise
- 1/2 tsp turmeric powder
- 125ml (1/2 cup) coconut milk
- 125ml (1/2 cup) water
- 2 Tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp sugar
- 1/2 tsp white wine vinegar (or any clear vinegar)
- a small handful of fresh parsley or coriander (cilantro), chopped
Grind to a paste
- 1 medium onion
- 3 red Thai bird’s eye chillies (the small fiery ones)
- 10 dried red chillies
- 1 tsp dried shrimp
- 1 tsp shrimp paste (belacan)
- 3 candlenuts/macadamia nuts (or 2 cashew nuts)
Making the paste
- Put half a kettle on.
- Using a pair of kitchen scissors, cut the dried chillies up into 2-3 pieces, depending on length and soak in hot water for 15 minutes to soften.
- Soak the dried shrimp in hot water for 10 minutes to soften.
- While waiting, quarter the onion, peel and clean the prawns.
- Place all the paste ingredients in a chopper and blitz to a semi fine paste. Chances are, your dried chillies will still be a bit coarse, that’s ok. Set aside.
- Heat 1 tablespoon of the oil in a wok or deep frying pan on medium heat and fry the garlic slices for 1 minute until they’re just beginning to brown. Drain on a saucer lined with kitchen paper and set aside.
- Add the second tablespoon of oil to the wok/frying pan and turn the heat up to medium-high.
- Add the ground paste and turmeric to the oil and stir fry for about 2 minutes until you get a strong aroma off it.
- Add the prawns, coating them completely with the paste, for about 30 seconds,
- Now add the the coconut milk, water, salt and sugar, cook for another 3-5 minutes until the prawns are thoroughly cooked. The time it takes will depend on the size of your prawns/shrimps; the bigger they are, the longer they will take to cook.
- Stir in the vinegar, and immediately take it off the heat.
- Scatter the fried garlic slices and fresh herbs and serve immediately with Nasi Lemak or just a plate of steamed rice.
- Category: Side dish
- Cuisine: Singaporean and Malaysian Eurasian