Prawns Sausages With Tomato Broth & Coconut Sambal
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Recipe: #29570
May 28, 2018
Categories: Fresh Tomatoes, Comfort Food, Main Dish, Soups and Stews, Shellfish, Shrimp, Eggs, Fruit, Tomato, Quick Meals, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Weeknight Meals, Steam, Stove Top, Gluten-Free, Spicy more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
Nutritional
- 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
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