Prawn Bostador
Serves 6–8
Ingredients
1kg large prawns, shelled and de-veined
100g green chillies, sliced thinly
100ml coconut milk
1/2 onion, julienned
2 tbsp cooking oil
10ml water
1/4 tbsp salt
1/4 tbsp chicken stock powder
Rempah (Spice paste)
150g shallots
30g ginger
30g fresh turmeric
30g belacan (dried shrimp paste)
1 candle nut
20g dried chillies, cut and soaked in water for
10 minutes
- Blend the above ingredients into a paste
Method
- Heat oil in pot or wide skillet, and sauté the onions till they are soft.
- Add the rempah, salt and chicken stock powder and fry together until the rempah is cooked and exudes its fragrance.
- Add the prawns.
- When the prawns are cooked, add the coconut milk.
- Bring the gravy to a boil, then add the green chillies and stir them through.
- Turn off the fire and serve hot with steamed white rice.
Recipe courtesy of Quentin Pereira, head chef, Quentin’s Eurasian Restaurant
*Bostador means “slap” in Kristang, a Portuguese-Malay hybrid language originally spoken by many Singapore Eurasians
