Prawn (Shrimp) and Egg Sambal Recipes

Ingredients :

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

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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