The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Prawn sambal

Pungent and spicy, Malaysian prawn sambal makes a moreish snack or, when served with coconut rice, a satisfying meal. It's traditionally served with crisp-fried dried anchovies and peanuts for crunch, although it's just as good served simply with cooling cucumber and soft-boiled eggs.

You'll need

To serve: dried anchovies (ikan bilis) and peanuts To serve: soft-boiled eggs (optional), halved, and thickly sliced Lebanese cucumber   Prawn sambal 15 gm galangal, coarsely chopped 10 gm fresh turmeric, coarsely chopped 2 red or golden shallots, coarsely chopped 2 garlic cloves, coarsely chopped 4 red birdseye chillies, coarsely chopped, or to taste 2 small dried red chillies, coarsely chopped 1 lemongrass stalk (white part only), coarsely chopped 2 tbsp grapeseed or vegetable oil 1 tbsp belacan (see note) 1 tbsp tamarind paste 1 tbsp caster sugar To taste: soy sauce and lime juice 500 gm medium uncooked prawns, peeled, deveined, tails intact


  • 01
  • For prawn sambal, process galangal, turmeric, shallots, garlic, chillies and lemongrass in a small food processor to a paste. Heat oil in a wok or large frying pan, add spice paste and stir-fry until fragrant, adding belacan and tamarind paste in the last 5 minutes of cooking (8-10 minutes). Add 80ml boiling water, adjust seasoning to taste with sugar, soy sauce and lime juice, add prawns and stir occasionally until cooked through (2-4 minutes). Serve hot scattered with ikan bilis and peanuts, and topped with soft-boiled eggs and cucumber.

Note Belacan is a shrimp paste available from Asian grocers.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Feb 2015

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Fast seafood recipes


Tequila and sangrita

Fast seafood recipes


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.