Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a special dish, Prawn Sambal. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Prawn Sambal Recipe. Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy. Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted.
You can have Prawn Sambal using 26 ingredients and 3 steps. Here is how you cook it.
Ingredients of Prawn Sambal
- You need of A. 1 kg Prawns.
- Take of B. Blended.
- Prepare 1 C of dried chilies.
- Prepare 1 of medium size brown onion.
- You need 5 of garlic.
- Take 5 of candlenuts.
- It’s 2 of thumb size Belacan / shrimp paste / terasi.
- It’s of c.
- Take 1 of thumb size Tamarind paste.
- You need 2-3 tbsp of water.
- You need of D. Seasonings.
- Make ready 46 g of coconut sugar or palm sugar - grated, crushed or shaved.
- Prepare 1 tbsp of sugar.
- Make ready 1/2 tsp of (or to taste) chicken seasoning powder.
- Prepare of Notes on Dried Chillies.
- Prepare of ~ Asian groceries sell variety of Dried Chilies that are packed in different sizes. It ranges from mildest to hottest. We usually get two big bags, the mildest and the hottest.
- You need of ~ In most of my Asian recipes, i combine these two types, 1/3 of the hottest ones and the rest is the mild type. Adjust your preferred heat accordingly. Experiment and know your chillies.
- It’s of ~ The mildest one is needed for the paste and the hottest one is, of course, for the heat.
- Prepare of ~ It’s best to check the label before buying. Most labels do include the level of heat of their packed chillies from mild to EXTRA HOT.
- Make ready of Notes on Tamarind:.
- Prepare of ~ Tamarind is available in most, if not all, Asian groceries. It comes in a block of pulp with either seeds or seedless and also in a jar/container of concentrated thick paste.
- Make ready of ~ We prefer the seedless tamarind paste that comes in a block. Soak a thumb-size in hot water, then push the pulp through a sieve and discard any fibers and broken seeds.
- Make ready of Notes on Coconut Sugar:.
- You need of ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar.
- Take of ~ A packet of Pure Coconut Sugar comes with small blocks that usually weigh around 46g - 50g.
- Take of ~ Unlike Palm Sugar, a block of Pure Coconut Sugar melt easily when expose to heat and it’s fairly easy to crush, shave or grate.
This is one of the easiest way to prepare sambal prawn in Singapore.Remember not to overcooked the prawns.Here's another Hari Raya holiday dish!Prawns stir-fried in a spicy and sour sambal oelek with vegetables.
Prawn Sambal instructions
- Prep all the ingredients. Clean the prawn but leave the shells on. Soak tamarind paste in 2-3 tbsp of hot water. Then use your finger to mash until it 'dissolves' and you have a light brown thick juice or sauce. Keep aside. Soak and soften cut dried chillies in hot water. Blend softened dried chillies with the rest of the ingredients in B..
- Cooking the prawn sambal - Heat 1/3 cup of cooking oil in a wok or big deep pan. Add B (blended ingredients, cook and stir for 5 minutes over high heat until the paste is separated from the oil. Stir in C and then add A (the prawns). Turn to medium heat and simmer for a minute..
- Season with D. Taste and adjust seasonings accordingly. Add few tablespoons of water if necessary. The sambal, however, should be thick. Once the prawns turn to bright pink or red, the prawn sambal is ready. Avoid over cooking the prawn. Remove from the heat and dish up..
I do love a spicy seafood dish.Prawn Sambal (or Sambal Udang, Sambal Shrimp) relies heavily on one of Malaysia's favorite ingredients, Sambal Sauce.The spicy sauce is a staple in Malaysian cooking.
Get this easy Malaysian/Singaporean Sambal Prawns recipe.Prawn Sambal is a popular Asian dish, which is also an integral part of Malay Cuisine.Sambal is a spicy paste or sauce, typically made from a mixture of chili.Try making this spicy recipe of sambal prawn tonight.If you love prawns and relish it in its all forms, then this Dried Prawn Sambal recipe would really delight you.
