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Indonesian Fiery Prawn Broth & Coconut Rice

Indonesian Fiery Prawn Broth & Coconut Rice

4.5rating out of 5

(1391 reviews from our customers)

Prep Time

25 min



For an easy twist on Indonesian sambal udang, you'll simmer prawns and edamame beans in a homemade sambal, or chilli paste, and serve as a fragrant broth with a side of creamy coconut rice.

Prep Time

25 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
2 shallots
1 red chilli
2 garlic cloves
15g fresh root ginger
2 dried kaffir lime leaves
130g basmati rice
171g raw peeled king prawns †
1 tamarind paste sachet (15g)
1 soy sauce sachet (15ml) †
FLECKED coconut cream 50g
25g solid coconut cream
1/2 tsp chilli flakes
80g edamame beans
160g blanched edamame beans †
1/2 tsp turmeric
You Will Need
Food processor, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • dried kaffir lime leaves
  • 130g basmati rice
  • 171g raw peeled king prawns<span class="strong">†</span>
  • 1 tamarind paste sachet (15g)
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 25g solid coconut cream
  • 0.5 tsp chilli flakes
  • 160g blanched edamame beans<span class="strong">†</span>
  • 0.5 tsp Turmeric
Typical Values per 100g per serving
Energy 730 kJ
174 kcal
2118 kJ
505 kcal
of which saturates
4.8 g
3 g
13.8 g
8.8 g
of which sugars
22.7 g
2.5 g
65.9 g
7.3 g
Fibre 2.6 g 7.5 g
Protein 10.2 g 29.7 g
Salt 0.88 g 2.56 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
1 red chilli
red chilli
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
dried kaffir lime leaves
dried kaffir lime leaves
130g basmati rice
basmati rice (100%)
171g raw peeled king prawns
king prawn (crustacean) 93%, added water, salt. may contain molluscs
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
25g solid coconut cream
100% coconut
0.5 tsp chilli flakes
160g blanched edamame beans
Soya beans
0.5 tsp Turmeric
  • Allergens highlighted by † (crustacean, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a full kettle

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream in 300ml [600ml] boiled water – this is your coconut stock


Add the basmati rice and coconut stock to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your coconut rice


Meanwhile, peel and roughly chop the shallots

Peel (scrape the skin off with a teaspoon) and roughly chop the ginger

Peel and roughly chop the garlic

Chop the red chilli[es] roughly (can't handle the heat? Take the seeds out!)

Chop the kaffir lime leaves roughly


Add the chopped shallot, ginger, garlic, chilli, kaffir lime leaves and ground turmeric to a food processor with the dried chilli flakes (not a fan of spice? Just add a little!) and 2 tbsp [4 tbsp] cold water

Blitz into a paste – this is your spicy sambal


Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the spicy sambal and cook for 2 min or until fragrant


Whilst the fiery sambal is cooking, dissolve the tamarind paste in 300ml [600ml] boiled water

Add 1 tsp [2 tsp] sugar and the soy sauce and stir it all together – this is your tamarind stock


Once fragrant, add the tamarind stock to the pan with the fiery sambal and give everything a good mix up

Bring to the boil over a high heat and add the king prawns and edamame beans

Cook for 4 min or until the prawns are cooked through and the edamame beans are tender with a bite – this is your fiery prawn broth


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Serve the fiery prawn broth with the coconut rice to the side


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