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500g cooked tiger prawn tails
4 hard-boiled eggs, shelled and quartered
300ml coconut milk
1 small onion, finely chopped
1 garlic clove, crushed
1 fresh green chili, deseeded and chopped
2 tbsp lemon juice
pinch of chili powder
1/2 tsp salt
poppadoms, to serve (optional)
To garnish:
50g cooked green peas
chopped coriander leaves |
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Method :
Arrange the prawns and eggs in a
shallow serving dish, then cover and chill in the refrigerator while
you make the sauce. Place the coconut milk, onion,
garlic, chili, lemon juice, chili powder and salt in a food
processor and puree until smooth and evenly mixed. Pour the mixture over the prawns
and eggs, then cover and chill until required. Serve the sambal well chilled,
garnished with the peas and chopped coriander, and accompanied by
poppadoms, if liked.
Serves 4
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