Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Prawn Sambal. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Prawn Sambal Recipe. This is one of the easiest way to prepare sambal prawn in Singapore. Remember not to overcooked the prawns.
You can cook Prawn Sambal using 26 ingredients and 3 steps. Here is how you cook it.
Ingredients of Prawn Sambal
- Take of A. 1 kg Prawns.
- You need of B. Blended.
- Take 1 C of dried chilies.
- It’s 1 of medium size brown onion.
- It’s 5 of garlic.
- It’s 5 of candlenuts.
- It’s 2 of thumb size Belacan / shrimp paste / terasi.
- It’s of c.
- Make ready 1 of thumb size Tamarind paste.
- You need 2-3 tbsp of water.
- It’s of D. Seasonings.
- Prepare 46 g of coconut sugar or palm sugar - grated, crushed or shaved.
- Prepare 1 tbsp of sugar.
- It’s 1/2 tsp of (or to taste) chicken seasoning powder.
- Make ready of Notes on Dried Chillies.
- You need 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.
- Make ready 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.
- Take of Notes on Tamarind:.
- Make ready 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.
- Take 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.
- Take of Notes on Coconut Sugar:.
- Prepare of ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar.
- Make ready 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.
It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal.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.The very basic sauce, Sambal Oelek, is a paste made with fiery red chiles and plus a little salt and/or vinegar.
Prawn Sambal step by step
- 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..
Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal.A must-try for the spicy food fan.Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted.
Saute the pounded ingredients in low fire until fragrant.Add in prawns and combine with the sauce.Add in tamarind juice, salt and sugar to taste.Garnish with chopped coriander leaves or spring onions.Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime leaves.
