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Zespri SunGold Kiwifruit Prawn Sambal

By Chef Rohani Jelani


  • 4 large fresh chillies, sliced
  • 2 large cloves garlic, sliced
  • 1 Zespri SunGold Kiwifruit, peeled and cubed
  • 1 tbsp lime juice
  • ½ tsp salt
  • 1 tsp sugar
  • 1 torch ginger*, finely sliced
  • 300g medium-size prawns (shelled weight)
  • ½ tsp salt
  • 1 tsp ground turmeric powder
  • 3 tbsp oil

4 servings, ⏲ 30 minutes

Zespri SunGold Kiwifruit Prawn Sambal


  1. Combine chillies, garlic, Sungold kiwifruit, lime juice, salt and sugar in a small electric chopper. Whizz finely. Transfer into a bowl and stir in the sliced torch ginger, set aside.

  2. Meanwhile, sprinkle salt and turmeric on the prawns and rub in. Heat oil in a frying pan over medium-high heat and pan-fry until firm and cooked through – about 2 minutes per side. Take pan off the heat.

  3. Stir prawns into the chilli paste and serve as an accompaniment to rice or bread.

Cook’s notes

*Malaysia Torch ginger was used in this recipe. You can use common ginger as an alternative.