Prawn bostador

A Eurasian specialty to be enjoyed with rice or between slices of bread

Prawn bostador, also known as green chilli sambal prawns, is a Eurasian dish. Western culinary habits influenced Eurasian food culture distinctly - for one, the Eurasians have adopted the Europeans’ appreciation for roasts, afternoon tea and rich baked goods. When you look at the list of ingredients of Eurasian prawn bostador, the Malay influence is immediately apparent. The dish requires frying a spice paste or rempah, thickened with coconut cream at the end to form a sauce. But consider how the Eurasian community enjoys this dish. Apart from eating it with rice like the Malays, Eurasians often have the prawns between slices of bread. These green chilli sambal sandwiches make frequent appearances during their high teas, alongside goodies such as sausage rolls or cakes.

Prawn Bostador
Serves 2-3

120g red onions or shallots
5 candlenuts
15g turmeric
1 teaspoon belacan, toasted in a dry pan
3 cloves garlic
5 tablespoon oil
1 stalk of lemongrass, bruised and cut into 2cm pieces
5 long green chillies, sliced thinly diagonally
300g prawns, shelled and deveined
60g coconut cream, mixed with 60g water
1 teaspoon sugar
3/4 teaspoon salt

In a pan, combine the oil and lemongrass and heat until the lemongrass begins to sizzle. Meanwhile, blend the onions, candlenuts, turmeric, belacan and garlic into a fine paste. Add the spice paste and fry on medium low for 5-10 minutes. Add the green chillies and fry for another minute. Add the prawns and toss to coat with the spice paste until they start turning opaque. Pour the thinned out coconut cream into the saucepan, along with sugar and salt. Stir through and cook just until the prawns are cooked, another minute or two. Serve with hot steamed rice or between slices of bread.