Prawns Sausages With Tomato Broth & Coconut Sambal

Prep Time
Cook Time
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"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (720 g)
  • Calories 667.2
  • Total Fat - 37.4 g
  • Saturated Fat - 13 g
  • Cholesterol - 1509.6 mg
  • Sodium - 1709.9 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 4.7 g
  • Sugars - 5 g
  • Protein - 62.4 g
  • Calcium - 490.1 mg
  • Iron - 8.9 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.4 mg

Step 1

Combine prawns, garlic and half a teaspoon of salt in a mortar then pound until a paste forms and then add egg yolks, cream, fish sauce and a pinch of white pepper and stir well to combine.

Step 2

Cut 12 x 20cm squares of plastic wrap and then spoon a tablespoon of prawn mixture onto each square, then roll up to make a sausage shape and then tie one end, then twist from other end to tighten and then tie and secure.

Step 3

Put prawn sausages into a steamer basket over a pan of simmer water and steam for 8 minutes or until just firm.

Step 4

Meanwhile, combine stock, tomato, basil and fennel seeds in a medium saucepan and heat over a medium heat and simmer for 5 minutes.

Step 5

Crush tomato mixture with the back of a spoon, then strain through a fine sieve into another bowl and discard the solids.

Step 6

Season broth with salt and then ladle tomato broth into shallow serving bowls.

Step 7

Unwrap prawn sausages and divide between the bowl of broth.

Step 8

Combine chilli, dill, ginger, coconut and fried shallot and scatter over broth to serve.

Tips & Variations

  • Mortar and Pestle