Print   Share This  

Recipe created by Chef Phillip Cha (on Xin Flavours) 



 Serves: 4-6       




  • 5 red chillies, chopped
  • 100g shallots, chopped
  • 6 candlenuts
  • 1 tsp belacan powder
  • 1 tsp pepper
  • 2 tbsp Golden Circle Sunflower Oil
  • 500ml chicken stock or water
  • 400g half ripe papaya, cubed
  • 2 slices salted fish, fried
  • 150g fresh prawns, deshell
  • 50ml coconut milk
  • 300g FORTUNE Japanese Silken Tofu Omega 3, chunked
  • some salt 



  1. Blend chillies, shallots, candlenuts, belacan powder and pepper to make spice paste.
  2. Heat up Golden Circle Sunflower Oil. Add spice paste and stir-fry until fragrant. Add chicken stock, papaya and salted fish. Bring to a boil.
  3. Turn to low heat. Simmer for 15 mins. Add prawns and boil until cooked.
  4. Add coconut milk and FORTUNE Japanese Silken Tofu Omega 3. Bring to a boil.
  5. Turn off heat. Add salt to taste. Serve.