As served at the famous Quentin's Restaurant (Eurasian) Singapore.



Ingredients
  • 680 gm (1 1/2 lb) Whole prawns/shrimp) (medium to large-sized)
  • 1/2 tsp Salt
  • 2 tbsp Peanut oil
  • 1 tsp Sugar
  • 1/2 cup Thick coconut milk
  • 1 tsp Turmeric powder
  • 3-4 Hot green chilies (optional)
  • 1 sprig Fresh basil leaves (for garnishing)
  • 1 tbsp Ginger (julienne)  (for garnishing)    
Spice paste or Rempah   
  • 10 Shallots
  • 4-6 Thai bird's eye chillies
  • 3-4 tsp (or more) Chili paste (adjust to taste)
  • 1 tsp Belacan or any other shrimp paste
  • 5 Candlenuts (subst: macadamia nuts)   
Method
  1. Cut down the middle of the prawn shell with scissors, then with a knife make a shallow cut along the back, remove black vein. The prawns may be shelled if this is preferred. In this case leave on the tails and the heads. (The tails are a nice presentation effect and the head adds a large amount of flavour to the sauce)
  2. Sprinkle prawns with salt, set aside 15 minutes
  3. Homogenise the  shallots, chillie paste, belacan and candlenuts with a processor or mortar and pestle, into a paste.
  4. Heat the oil in a wok below the smoking point temperature, fry garlic till golden brown but not burnt, remove, drain on paper towels, set aside.
  5. To the oil, add ground paste, turmeric powder, reduce heat to med, sauté till quite toasted.
  6. Add (optional) sliced green chillies, stir-fry 1 minute.
  7. Add prawns, stir-fry until just turning opaque.
  8. Remove prawns with a slotted spoon, set aside
  9. Add coconut milk, sugar, salt to taste, to the wok reduce heat to low, simmer sauce till thickened.
  10. Turn heat off, add cooked prawns, coat well with sauce and dish onto a serving plate.
  11. Garnish with green chilies, basil leaves and ginger (optional)
This sambal goes very well served with  nasi lemak (coconut rice). Plain steamed rice is barely a second choice and is most enjoyable as well.