Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, prawn sambal. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Prawn Sambal is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Prawn Sambal is something that I have loved my whole life.
DIRECTIONS Mix the pounded ingredients with the chilli paste and salt. Sambal Udang (Prawn Sambal) is a fiery side dish often served as a side dish 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.
To begin with this recipe, we must first prepare a few components. You can cook prawn sambal using 26 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Prawn Sambal:
- Get A. 1 kg Prawns
- Get B. Blended
- Make ready 1 C dried chilies
- Take 1 medium size brown onion
- Take 5 garlic
- Prepare 5 candlenuts
- Take 2 thumb size Belacan / shrimp paste / terasi
- Make ready c
- Take 1 thumb size Tamarind paste
- Make ready 2-3 tbsp water
- Prepare D. Seasonings
- Take 46 g coconut sugar or palm sugar - grated, crushed or shaved
- Make ready 1 tbsp sugar
- Get 1/2 tsp (or to taste) chicken seasoning powder
- Make ready Notes on Dried Chillies
- Prepare ~ 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 ~ 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
- Make ready ~ The mildest one is needed for the paste and the hottest one is, of course, for the heat
- Take ~ 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 Notes on Tamarind:
- Make ready ~ 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
- Get ~ 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 Notes on Coconut Sugar:
- Prepare ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar
- Get ~ A packet of Pure Coconut Sugar comes with small blocks that usually weigh around 46g - 50g
- Prepare ~ 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
Sambal Udang (Prawn Sambal) 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. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood dish. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo) and pieced together painstakingly by my cousin Carina.
Steps to make Prawn Sambal:
- 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. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo) and pieced together painstakingly by my cousin Carina. I've adapted it further, as the ingredients are a little different in Australia, to. 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.
So that is going to wrap this up with this exceptional food prawn sambal recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
