International Cuisine, Sambauan



  • 25 gm dried Red chillies, soak in water till soft, about 1 hour, and squeeze dry
  • 40 gm red Birds Eye Chillies, seeds discarded and rinsed
  • 160 gm Spanish Onion, peeled and rinsed
  • 20 gm Macadamia Nuts
  • 80 ml Rice Bran oil
  • 2/3 tsp Belachan, toast till fragrant, and grind finely
  • 1 tbls Sugar
  • 2 tsp Salt
  • 35 gm tamarind paste, soak in 1 cup (240 ml) water, knead and discard seeds and pulp
  • 1 kg Prawns weighing 1 kg, trim legs, devein, rinse and drain
  • 1 Lebanese Cucumber sliced



  1. Cut dried Chillies, Birds Eye Chillies, into small pieces. Add Spanish Onion and pound till smooth. Fry in Rice Bran oil over medium heat till medium brown. Add Belachan and stir through. Add Sugar, Salt and Tamarind water. Simmer till thick and oil separates. Add Prawns and heat till just cooked, stirring and turning as necessary to cook evenly.
  2. Taste and adjust seasoning if necessary. Serve at room temperature with cucumber