Total Time
Prep 20 mins
Cook 30 mins

Its about time that I share this recipe here with you. I always include this when making a Rijsttafel (an Indonesian dinner consisting of many different dishes) This is originally intended for mussels but I prefer the prawns. The sauce can be made in advance for up to 2 days, keep in the fridge until needed

Ingredients Nutrition


  1. Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
  2. Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
  3. Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
  4. Add the prawns and cook until they turn pink, do not overcook them.
  5. Taste the sauce and add salt and sugar to your liking.
Most Helpful

this was quick, easy and delicious. i did have to make a few substituions for ingredients. i used the macadamias suggested. i also subbed ginger for the galangal and lime zest for the leaves. i served this over jasmati rice and it was wonderful.

chia March 04, 2008

Great recipe and a really nice change to not have a tomato based dish. Once the paste was processed it really was no time at all to put the meal together. I used macadamias, fish sauce and ground ginger. I did have shrimp paste here but decided on the fish sauce. Thanks for another great recipe Pets.

Jewelies April 23, 2007

I was served this dish by the chef herself as part of an Indonesian Rijsttafel and it was delicious! Had a nice spicy 'afterburn' from the chili paste. Thanks for the dinner Pets! :)

flower7 April 01, 2006