Prawns with okra sambal

Prawns with okra sambal

My Feast
Chris Chen


Quantity Ingredient
2 potatoes
2 carrots
1 large beetroot, `
12 prawns, shelled and deveined
pinch ground black pepper
1/2 teaspoon salt
1 tablespoon butter
1 lime, juiced


Quantity Ingredient
50ml olive oil
50g butter
garlic, very finely chopped
2 thick slices bread, crusts removed and cut into small cubes
1 prawn, shelled and deveined, chopped
salt and ground black pepper, to taste

Okra sambal

Quantity Ingredient
1 litre vegetable oil
300g okra, trimmed and halved lengthways
1/2 teaspoon salt
pinch black pepper
1 lime, juiced


Quantity Ingredient
1 large tomato, finely diced
1 long red chilli, thinly sliced
maldive fish flakes, for sprinkling
1/2 red onion, finely diced
6 gotu kola leaves
lime, halves


  1. Peel the potatoes, carrots and beetroot and scoop into balls using a small melon baller. Keep the beetroot balls separate but you can combine the potato and carrot.
  2. Place the potato and carrot in a large saucepan of water and the beetroot in a separate pan of water, bring to the boil over medium heat and cook for 10–15 minutes or until just cooked. Drain and refresh in iced water to stop them cooking further. Drain again and set aside.
  3. To make the pangrattato, heat the oil and butter in a large saucepan over high heat until the mixture starts to froth, add the garlic and cook until fragrant. Add the bread and cook, stirring occasionally, until crisp and golden.
  4. Add the prawn and cook, stirring to combine, until cooked through. Season with salt and pepper. Remove from the heat and drain in a fine mesh sieve placed over a heatproof bowl. Reserve the cooking oil. Chop the bread mixture into smaller cubes and set aside until ready to serve.
  5. To make the okra sambal, heat the oil in a large deepsided saucepan to 180°C or until a cube of bread turns golden in 15 seconds. Add the okra, in batches, and deep-fry for a few minutes or until golden. Remove with a slotted spoon and drain on paper towel. Place in a bowl with the salt, pepper and lime juice and toss to coat. Set aside.
  6. To cook the prawns, trim the prawns if necessary, so they are a similar size to ensure even cooking, and season with pepper. Heat the reserved oil from the pangrattato in a medium frying pan over medium heat, season with salt, and when the oil is hot, add the prawns and cook for a few minutes on one side, then turn the prawns over and cook the other side for 1 minute or until cooked through. Remove the prawns from the pan, leaving the oil in the pan, and set aside.
  7. Add the potato, carrot and beetroot to the same pan and cook over low heat, stirring to coat the vegetables in the leftover oil, until warmed through. Season if necessary, stir in the butter and lime juice, then remove from the heat.
  8. To serve, place the okra sambal on platter, top with the prawns and scatter over the vegetable balls and pangrattato. Scatter the garnishes over the entire dish to finish.
My Sri Lanka
Island Feast
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again