Serves 4
Time 45 minutes


2 lebanese cucumbers, seeds removed, coarsely chopped

1 green mango, julienned on a mandolin

1 green papaya, shredded on a mandolin

6 boiled eggs

½ pineapple, cored, cut into thin wedges


2 tbsp ginger

3 cloves garlic

1 medium Asian banana shallot, sliced

¼ cup olive oil

20 dried chillies – washed and soaked overnight and blend with 1 -1 1/2 cups of water*

1 pinch shrimp stock, dried cube

2 tbsp tamarind paste

2 cups pumpkin – steamed and cubed

1 cup roasted peanuts – soaked overnight and coarsely ground

2 tbsp shallots – deep fried, dried

1 tbsp coconut sugar

¼ cup Ayam hot chilli sauce

½ cup water


Crispy prawn fritters

3 medium eggs

2 tbsp self-raising flour

½ bunch coriander

½ bunch spring onion

3 shallots – thinly sliced

500g chopped prawns, de-headed and deveined

1 handful baby shrimp, dried (optional)

1 tsp salt

¼ tsp turmeric

1 tbsp sesame seeds

2 cups of cooking oil


To serve:

1 sprinkle sesame seeds, toasted

1 large banana leaf (optional)


Microplane the ginger and garlic. In a medium fry pan, add olive oil, shallots, ginger and garlic. Next, add the dried chillies and stir to combine. Add the dried shrimp paste and tamarind to the fry pan and combine.


Mix the blended chillies and sweet potatoes in a medium size saucepan. Bring to boil then simmer on medium heat for 20 minutes. Next add the peanuts, pumpkin, dried shallots and coconut sugar to the fry pan mixture. Combine. Next add hot chilli sauce and stir. Add ½ cup water to fry pan and allow to simmer for 30 minutes.


For the fritters, crack eggs into a medium bowl and whisk. Add in self raising flour and continue to whisk. Microplane turmeric into the egg and flour mixture and stir through. Next, add the coriander, shallots and spring onion to the mixture.


Add in baby shrimp, prawns, sesame seeds and salt. Combine. In a large fry pan place cooking oil and spoon the fritter mixture in to cook. Once cooked, remove and strain, place on paper towel.


Prepare, papaya, mango, cucumber, pineapple and egg in bite size pieces. Place onto large banana leaf or plate side by side with the prawn fritters. Pour over sauce mixture.