Grilled Prawns:

  • 12 – 16 large prawns, shells on but sliced open down the middle to butterfly
  • ½ teaspoon ground coriander
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 packet of spaghetti


Pasta Sauce:

  • 6 tablespoons sambal belacan (chili shrimp paste)
  • 16 cherry tomatoes, halved
  • 200 millilitres tomato passata or tomato puree
  • 100 millilitres water
  • 8 garlic cloves, finely minced
  • 4 shallots, chopped
  • ½ teaspoon dried oregano
  • Salt
  • 1 tablespoon gula melaka (palm sugar)
  • 2 tablespoons olive oil



  • 1 packet of spaghetti
  • Chopped coriander leaves
  • Lime wedges
  • Fried shallots


Stuffed Bread:

  • 250 grams high protein white flour or strong white bread flour
  • 1 teaspoon salt
  • 2 tablespoons caster sugar
  • 1 teaspoon instant dried yeast
  • 1 tablespoon milk powder
  • 190 millilitres room temperature water
  • 15 grams butter
  • 2 spring onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 100 grams cheddar cheese, shredded

recipe_step_sambal speghetti


  1. Preheat the oven to 220°C.
  2. Toss the prawns with the oil, black pepper, salt, ground coriander and minced garlic. Leave to marinate for 10-15 minutes.
  3. Lay prawns on a baking tray rack. Roast the prawns in the oven for 6-8 minutes, until pink and cooked all the way through.
  4. To prepare the Pasta Sauce, heat olive oil in a pan over medium heat and fry the shallots only for 1 minute. Then add the garlic and oregano and stir for 10-20 seconds, until fragrant. Add the sambal belacan and cherry tomatoes and toss, then add the tomato passata, gula melaka, salt, pepper and water. Let this simmer for 2-3 minutes, adding water if it thickens too much. Set aside.
  5. In the meantime, boil the pasta in salted water until cooked, then drain, reserving a bit of the cooking water. Return to the pan over a medium heat and toss with the sambal tomato sauce, adding a bit of the reserved cooking water.
  6. Serve the pasta with the roasted prawns on top, and garnish with fried shallots, lime wedges and coriander.
  7. To make the stuffed bread, add the flour, salt, sugar, milk powder, butter and water in the bread maker and load the yeast compartment. Set it on “Stuffed Bread Setting”.
  8. When the bread maker beeps, dust the work surface and rolling pin with flour. Remove the dough and lightly roll out the dough with a rolling pin. In the middle of the dough, sprinkle cheddar cheese, chopped spring onion, fried garlic and then topped with the remaining cheese over the dough and roll it up into a log.
  9. Place the bread dough back into the bread pan with the seam side down, cover lid and press “start” to finish baking.
  10. Once done, turn the bread out of the tin and cool slightly before slicing to serve with sambal spaghetti and grilled prawns.