International Cuisine, Lombok, Seafood


  • 500 gm Prawns, shelled and deveined
  • 1 Lime juiced
  • 3 tbls Oil
  • 120gm Potato, peeled and cut into 1 cm cubes
  • 100 gm green Beans halve each
  • 2 tbls Sugar,
  • 2 tsp Salt,
  • Spice Paste
  • 2 Tomatoes
  • 10 red Cayenne Chillies
  • 75 gm asian Shallots
  • 6 Garlic cloves
  • 1 Eshallot, thinly sliced



  1. Grind together Spice Paste ingredients
  2. In a mixing bowl, marinate Prawns and Lime together for 15 mins. Wash in cold water, drain, and set aside.
  3. Heat oil in a wok, fry Potatoes and Beans until the potatoes are half way cooked, about 3 mins.
  4. Add spice paste into the wok, and bring to a boil.
  5. Season with Salt and Sugar, adjust the amount to suit your taste. Since the acidity and sweetness of Tomatoes may varies, the amount of Salt and Sugar you need may be slightly different.
  6. Once the sauce starts to thicken and the potatoes are fully cooked, add Prawns into the wok. Stir and cook until the Prawns turn pink, about 30 seconds to 1 min.
  7. Turn off heat, transfer to a serving plate and garnish with eshallot. Serve immediately with steamed white Rice.