Recipe

Saucy bakes - Prawn and potato sambal

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Prawn and potato sambal
  • 3 large potatoes, peeled, cut into 2 cm pieces
  • 1 tablespoon vegetable or peanut oil
  • 500 gram uncooked peeled prawns
  • 250 millilitre can sambal sauce
  • 400 millilitre can lite coconut cream
  • 500 gram broccoli, cut into florets
  • 100 gram packet plain uncooked mini poppadam
  • 2 green onions, thinly sliced diagonally
  • 1/4 cup coarsely chopped coriander
  • 3 cup cooked jasmine rice, to serve

Method

Prawn and potato sambal
  • 1
    Preheat oven to 200°C/180°C fan forced. Grease a 2.5-litre (10-cup) ovenproof dish. Place dish on a baking tray.
  • 2
    Place potato in prepared dish. Drizzle with oil; toss to coat. Bake for 20 minutes, turning occasionally. Add prawns; toss to combine.
  • 3
    Whisk sambal sauce and coconut cream in a jug. Pour over prawn mixture in dish Cover with foil; bake for 10 minutes. Add broccoli stir to combine. Bake, covered, for 8 minutes more or until prawns change colour and broccoli is tender.
  • 4
    把一半的poppadam微波专用板。Microwave on High (100%) in 30-second bursts or until golden and puffed. Repeat with remaining poppadam.
  • 5
    Sprinkle onion and coriander over prawns. Serve with pappadums and rice.

Notes

Swap prawns for 600g snubbed, bearded mussels. Cooking time will vary. You'll need to cook 1 cup jasmine rice. Try 1 1/4 cups frozen peas instead of broccoli. Cooking time vary.

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