Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, prawn sambal. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Prawn Sambal is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Prawn Sambal is something that I’ve loved my whole life. They’re nice and they look wonderful.
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. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal.
To get started with this particular recipe, we must first prepare a few ingredients. You can have prawn sambal using 26 ingredients and 3 steps. Here is how you can achieve it.
Active ingredients of Prawn Sambal:
- Make ready A. 1 kg Prawns
- Get B. Blended
- Take 1 C dried chilies
- Take 1 medium size brown onion
- Take 5 garlic
- Get 5 candlenuts
- Make ready 2 thumb size Belacan / shrimp paste / terasi
- Make ready c
- Make ready 1 thumb size Tamarind paste
- Prepare 2-3 tbsp water
- Get D. Seasonings
- Take 46 g coconut sugar or palm sugar - grated, crushed or shaved
- Get 1 tbsp sugar
- Take 1/2 tsp (or to taste) chicken seasoning powder
- Make ready Notes on Dried Chillies
- Take ~ 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
- Take ~ 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
- Make ready ~ 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 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
- Prepare Notes on Coconut Sugar:
- Make ready ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar
- Make ready ~ A packet of Pure Coconut Sugar comes with small blocks that usually weigh around 46g - 50g
- Take ~ 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
Remember not to overcooked the prawns. Here's another Hari Raya holiday dish! If you love prawns and relish it in its all forms, then this Dried Prawn Sambal recipe would really delight you. Dried prawn taste great with the hint of Malay style of cooking.
Guide 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.
Sambal is a spicy paste or sauce, typically made from a mixture of chili. Try making this spicy recipe of sambal prawn tonight. Shallow fry prawns with oil till cooked and remove from pan. Leave a little oil in frying pan and add in garlic, fry awhile then put in sambal chilli and oyster sauce, mix well and put in the prawns. An easy recipe for prawn sambal, which goes well as an accompaniment to either steamed white rice or to coconut rice.
That’s exactly how to make Prawn Sambal , If you follow it appropriately, then of training course the results are really great. This dish has actually been examined, so you don’t require to question the taste. If you are satisfied with this Prawn Sambal dish, please share it with your close friends. We will write a selection of other recipes, certainly the ones that have been shown successful and also taste great.
So that’s going to wrap this up for this exceptional food prawn sambal recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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