Poached prawns in chilli-lime sambal

The delicate, by-the-sea flavour of these light spheres of shellfish is a natural pairing with the savoury sambal.
By epicure
Published on Thursday, 04 Jul 2013
Cuisine
Asian
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Advanced
Speed
Moderate

The delicate, by-the-sea flavour of these light spheres of shellfish is a natural pairing with the savoury sambal.

Serves 8 Prep time 1 hour
Cook time 5-10 minutes


chilli lime sambal
½ cup fresh red chillies
1 tbsp natural dark muscavado sugar
1 (4oz) tin French tomato paste (from Little Provence)
3 tbsp Mizkan rice vinegar
juice of 6 medium limes
1 tbsp garlic
2 tbsp fresh ginger, grated
4 tbsp shallots
sea salt (to taste)
1 tsp black pepper
1 tsp ground coriander
1 tsp ground tumeric

• Purée all ingredients in a food processor until smooth (or retain some chunkiness if desired).
• Adjust amounts of ingredients to taste. (Can be made in advance and keeps for several days when refrigerated) Makes about 1 cup.

poaching liquid
reserved prawn shells
1 litre water
1 cup hon mirin (or rice wine)

• Boil shells vigorously in combined liquid to extract all flavour, about 30 minutes. Strain the prawn stock to remove impurities. Set aside (can be done in advance).
• To prepare poaching liquid, mix the prawn stock and mirin in a narrow saucepot and bring to a boil. Then, reduce heat to a simmer. If greater depth of poaching liquid in saucepot is needed, add water into poaching liquid.

prawn balls
½kg fresh prawns, shelled (keeping tails tips on) and finely minced (reserve shells for poaching liquid)
2 eggs
1 tsp fresh ginger, grated
1 tsp crushed garlic
1 tsp shallots, minced
1 tsp sea salt
½ tsp chilli powder
pinch pepper
1 sprig spring onion, julienned and cut to 1cm lengths
2 sprigs fresh coriander, finely chopped

• Mix all ingredients except the spring onions and coriander until evenly blended, taking care to not overwork the mixture.
• Divide equally and form into 2.5cm balls.
• Gently add the prawn balls to the poaching liquid a few at a time, making sure they are fully submerged and not overcrowded. When the balls rise to the surface they are cooked (about 3 minutes).
• Remove from liquid, drain and cool.
• Spoon a dollop of sambal into a small bowl or dish, place prawn balls on top and garnish with spring onions and coriander. Serve warm or at room temperature.