Sambal Coconut Lime Prawns

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Embark on a culinary journey that blends bold flavors and tantalizing textures with our “Sambal Coconut Lime Prawns” recipe! Picture succulent Skull Island Prawns, impeccably peeled and de-veined, dancing in a symphony of Malaysian chili paste (sambal belacan), ginger, and ground turmeric, all luxuriously bathed in the creaminess of coconut milk. The dish reaches perfection with a zesty kick from lime juice and zest, creating a taste explosion that will transport you to the vibrant streets of Malaysia. As you click through to the full recipe, you’ll uncover the magic of canola oil, transforming these prawns into a culinary masterpiece. Garnished with toasted sesame seeds and an extra squeeze of lime, this dish is not just a recipe; it’s a flavorful celebration that beckons you to the heart of Southeast Asian cuisine. Ready to elevate your culinary prowess?

Makes: 1kg prawns

Preparation time: 25 minutes

Cooking time: 10 minutes

Difficulty: Medium

Table of Contents


  • 1kg Skull Island Prawns, peeled and de-veined (bottom part of tail left on but head removed)
  • 1 tbsp canola oil
  • 100g sambal belacan (malaysian chilli paste, you can get this at any Asian grocer)
  • 1 inch ginger, grated
  • 3 tsp ground turmeric
  • 400ml coconut milk
  • 1 lime, juice and zest, plus extra for serving
  • Toasted sesame seeds, to serve


  1. Peel and de-vein the prawns. Keep the very last bit of the tail on as this gives you something to grip when eating.
  2. Heat a wok, add the oil in and then fry off the sambal belacan until fragrant. The colour should change and it should become a much darker red. Add in the ginger and turmeric and continue to fry. Then add the coconut milk. Bring to a simmer to ensure everything is incorporated. Then remove from the heat. Pour into a bowl and place over an ice bath to help it cool more quickly (you don’t want to put the hot sauce onto uncooked prawns).
  3. Once the sauce has cooled down. Add enough into a bowl to cover the prawns. Place both into a fridge until ready to cook.
  4. Heat a coal barbeque with half to ¾ full chimney. You want it nice and hot to char the prawns and get them cooked through. Add prawns directly over the flame on the grill. Char for 1-2 minutes a side and remove.
  5. To serve, drizzle with some of the reserved sauce, sprinkle with sesame seeds and spritz some lime juice on top.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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