Chilli prawn sauce from Spice by Christine Manfield
Flavour-packed and pungent to boot with a good mellow chilli heat that rounds out the palate, this sauce is great with white reef fish, shellfish and dumplings.
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Ingredients
- 1 teaspoon belacan (Malaysian shrimp paste)
- 30 ml fish sauce
- 25 g palm sugar, shaved
- minced zest of 1 kaffir lime
- 4 kaffir lime leaves, shredded
- 1 teaspoon minced ginger
- 4 red shallots, diced
- 3 red bird’s-eye chillies, diced
- 1 teaspoon minced galangal
- 2 stalks lemongrass, finely sliced
- 1 large green chilli, diced
- 500 ml Prawn Stock
- 1500 ml Fish Stock
- 150 ml tomato purée
- 175 ml coconut milk
- 50 ml soy sauce
- 100 ml Sichuan Pepper Oil
- 5 cloves garlic, minced
- 1 teaspoon Chilli Jam
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