Ingredients

• 4fresh long red chilies, halved
• 2 teaspoonsroasted shrimp paste
• 2 teaspoonssugar, plus 1-3 teaspoons to taste
• 4 tablespoonsdried shrimp, soaked in boiling hot water for 10 minutes and strained
• Juice from 1 lime or 3 limau kasturi/kalamansi limes, plus more to taste
• 4 tablespoons keresik or desiccated coconut, toasted and pounded
• 6 tablespoonsfresh coconut cream (Santan pekat) or canned coconut cream, plus more to taste
• 200gcooked medium sized prawns, shells removed
• 300g fiddle fern, blanched in salted boiling water for 10 seconds, drain off excess water and set aside in a bowl
• Salt, to taste

Method

• In a mortar and pestle or food processor, pound red chili to a pulp. Add shrimp paste, soaked dried shrimp and sugar and pound them until they are fine. If you are using the food processor just grind them to a smooth sambal.
• Transfer paste to a bowl with fiddle fern, lime, prawns, coconut, coconut cream, and season with salt to taste. Toss well to combine, taste to check seasonings and add more sugar, coconut milk, lime juice or salt if desired.
• Spoon into serving bowls and enjoy.