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Nasi Lemak and Sambal Prawn

Nasi Lemak and Sambal Prawns

This is the second recipe I’d like to share with you, courtesy of Malaysia Kitchen. After creating my own delicious recipe for a spicy fish and prawn curry only last weekend, I am really tempted to try this version by Gary Rhodes.

This dish holds close to two classic Malaysian dishes – Prawn sambal and Nasi Lemak. The great thing about both is their ease to prepare and cook, resulting in great pleasure to eat.

For more recipes like this, head on over to I’ll share my own recipe for Fish and Prawn curry later in the week!

Serves 4

For the braised rice

  • 300g long grain rice, washed in a sieve until water runs clear
  • 400ml tin coconut milk
  • 100ml water
  • ½ tsp salt
  • 3-4 thin slices of ginger

For the prawns

  • 16-20 medium sized fresh king prawns, peeled
  • 1 small or ½ large pineapple, cut into ½ cm cubes
  • 2 tbsp light soft brown sugar
  • 3 tbsp thick coconut cream
  • 4 tbsp lime juice
  • ½ tsp salt

For the spice paste

  • 50ml vegetable oil
  • 3 red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
  • 1cm piece of fresh ginger, sliced
  • 1 large red onion, sliced
  • 3 cloves of garlic, crushed
  • 2 tbsp water

For the rice

Pre-heat the oven to 170°C/325°F/Gas 3.

Bring the coconut milk, water, salt and ginger to the boil. Add the washed rice and return to the boil. Cover the pan with a lid and braise in the pre-heated oven for 15-20 minutes, before removing the rice from the oven. Should the rice be slightly undercooked, leave to stand with the lido n to continue the cooking process for a few minutes before serving.

For the spice paste and the prawns

Grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed.

Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.

Add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple.

Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.

The prawns are now ready to serve with the braised coconut rice.

Freshly chopped coriander can be sprinkled over the prawns. The sauce, if too thick, can be loosened with a little more water or coconut cream.

About Matt

Matt has written 162 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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