📝 About This Recipe
A vibrant celebration of Malacca’s heritage, this Eurasian Prawn Salad marries the fiery soul of Portuguese-influenced sambal with the refreshing crunch of Southeast Asian produce. Succulent tiger prawns are poached to perfection and tossed in a tangy, spicy dressing of calamansi lime and shrimp paste, balanced by the sweetness of ripe honey pineapple. It is a sophisticated example of 'Kristang' cuisine—a unique fusion that is as historically rich as it is palate-cleansing.
🥗 Ingredients
The Prawns
- 500 grams Tiger Prawns (large, peeled and deveined, tails left on)
- 1 teaspoon Sea Salt (for poaching water)
- 1 tablespoon Lime juice (to acidulate the poaching liquid)
The Dressing (The Rempah Base)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 3-4 pieces Fresh Red Chilies (deseeded for less heat)
- 4 tablespoons Calamansi Lime Juice (freshly squeezed)
- 1.5 tablespoons Palm Sugar (Gula Melaka) (finely shaved)
- 1 teaspoon Light Soy Sauce (for depth of umami)
Salad Components
- 1.5 cups Honey Pineapple (cut into small bite-sized wedges)
- 1 medium Cucumber (seeded and sliced into half-moons)
- 4 pieces Shallots (very thinly sliced)
- 1/2 small Red Onion (thinly sliced into rings)
- 1/2 cup Fresh Cilantro (plucked leaves)
- 1/4 cup Mint Leaves (torn roughly)
The Garnish
- 2 tablespoons Roasted Peanuts (roughly crushed)
- 1 tablespoon Fried Shallots (store-bought or homemade)
- 1-2 pieces Bird's Eye Chili (finely sliced, optional for extra heat)
👨🍳 Instructions
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1
Prepare a large bowl of ice water and set it aside; this will stop the prawns from overcooking later.
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2
Bring a medium pot of water to a boil. Add the sea salt and 1 tablespoon of lime juice. Drop the prawns in and poach for 2-3 minutes until they turn opaque and pink. Do not overcook.
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3
Immediately transfer the prawns to the ice bath for 2 minutes. Drain thoroughly and pat dry with paper towels. Set aside.
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4
Toast the belacan in a dry pan over medium heat for 1-2 minutes until it becomes crumbly and pungent. Be careful not to burn it.
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5
In a mortar and pestle (or a small blender), grind the fresh red chilies and the toasted belacan into a smooth paste.
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6
Transfer the paste to a small mixing bowl. Whisk in the calamansi juice, shaved Gula Melaka, and light soy sauce until the sugar is completely dissolved. Taste; it should be a balance of spicy, sour, and sweet.
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7
In a large mixing bowl, combine the poached prawns, pineapple wedges, sliced cucumber, shallots, and red onion.
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8
Pour the dressing over the ingredients and toss gently with clean hands or large spoons to ensure every prawn is coated.
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9
Add the fresh cilantro and mint leaves. Give it one final, gentle toss so the herbs don't bruise.
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10
Transfer the salad to a chilled serving platter or individual glass bowls for an elegant presentation.
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11
Garnish generously with crushed roasted peanuts and crispy fried shallots right before serving to maintain their crunch.
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12
If you prefer more heat, sprinkle the sliced bird's eye chilies over the top and serve immediately.
💡 Chef's Tips
Use the freshest prawns possible; the natural sweetness of the seafood is the star of this dish. If you cannot find Calamansi, a mix of lime and a splash of orange juice is a great substitute. Ensure the pineapple is fully ripe (Honey Gold variety is best) to provide the necessary sweetness to counter the chili. Chill your serving plates in the fridge for 10 minutes before plating to keep the salad crisp and refreshing. Always toast your belacan; raw shrimp paste has a harsh flavor that only mellows and turns nutty with heat.
🍽️ Serving Suggestions
Serve as a refreshing starter to a heavy Eurasian meal featuring Devil's Curry (Debal). Pairs beautifully with a crisp, chilled Sauvignon Blanc or a dry Riesling. Serve alongside steamed jasmine rice for a light, healthy lunch. Accompany with extra lime wedges on the side for those who prefer a more acidic profile. Great when served with a side of crispy prawn crackers (keropok) for added texture.