For the coconut rice:
2 cups of Jasmine rice
1 can of coconut milk
2 pieces of screwpine leaves (pandan leaves), tie in knot
For the chilli prawns:
12 tiger prawns, half peeled
2 big onions
3-5cm of ginger
3cm of galangal
2 stocks of lemon grass
6 tablespoons of sambal oelek (my first choice is the small bottle of sambal
oelek from Føtex, the brand is XinFu, it does not contain so much salt like
2 tablespoons of tomato puree
3 tablespoons of tamarind juice
3 tablespoons of sugar
The rest of garnishes:
2 boiled eggs, cut into half
Some ikan bilis, deep fried
Some roasted peanuts (do not substitute with snacks roasted salted peanuts!)
Banana leaves to serve the rice on (optional)
1. Steam the rice with the coconut milk and screw pine leaves (or easier just put it in the rice cooker). I have no idea
how much coconut milk is needed when you steam the rice yourself..
2. Grind/pound ginger, galangal, lemon grass, shallots in a mini food processor or mini hakker. Set aside.
3. Heat 2 tablespoon of oil in a deep frying pan. Fry the pounded paste until fragrant, add sambal oelek, sugar, tomato
puree and tamarind juice. Taste with sugar and tamarind juice. Dish the chili mixture up and set aside.
4. Heat oil in the deep pan, fry onions until fragrant/soft, add prawns and continue until prawns are half cooked. Add 4
tablespoons of the chilli mixture. Dish up and served with the coconut rice and the rest of the garnishes.
PS. You can freeze the rest of the chili mixture.