Prawns Sausages With Tomato Broth & Coconut Sambal

Prep Time
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Recipe: #29570

May 28, 2018

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

Original is 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 by Step Method

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.


  • Mortar and Pestle

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting prawns, make sure to choose medium-sized green prawns that are fresh and not frozen.
  • When selecting tomatoes, pick firm tomatoes that are ripe and have a vibrant red colour.

  • Substitute shrimp with white fish fillets – This substitution will provide a milder flavor while still maintaining the texture of the dish.
  • Substitute fried shallots with toasted sesame seeds – This substitution will add a nutty flavor and crunchy texture to the dish.

Thai-Style Prawn Sausages Replace the red chillies with 1/2 teaspoon of Thai red curry paste and add 1 teaspoon of lime juice to the prawn mixture. Omit the fennel seeds and replace the fried shallots with 1/4 cup of chopped fresh coriander leaves.

Jasmine Rice Pilaf - A fragrant and fluffy pilaf made with jasmine rice, almonds, and fragrant spices like cardamom, this is the perfect accompaniment to the spicy and savory flavors in the Prawn Sausages with Tomato Broth & Coconut Sambal.

Spicy Mango Salad: A bright and refreshing salad made with fresh mango, jalapeno, and lime juice, this dish is a great contrast to the rich flavors of the Prawn Sausages with Tomato Broth & Coconut Sambal. The sweetness of the mango and the heat of the jalapeno will provide a delicious balance to the dish.


Q: What type of shrimp should I use for this recipe?

A: Medium green prawns should be used for this recipe. Make sure to peel and devein them before use.

Q: How do I prepare the shrimp for this recipe?

A: Peel and devein the shrimp before use. Rinse them with cold water and pat them dry with paper towels before cooking.

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Fun facts:

Fun Fact 1: The red chilli used in this recipe is a type of chilli called 'long red chilli', which is a popular ingredient in Malaysian cuisine. It was made famous by celebrity chef Anthony Bourdain, who was known for his love of Malaysian food.

Fun Fact 2: This Prawn Sausage with Tomato Broth & Coconut Sambal recipe is a modern take on an old classic dish from the 16th century. The dish was created by the Portuguese who introduced tomatoes to the region, which were then used in the broth.