Prawn Sambal
Prawn Sambal

Turn to Food to Improve Your Mood

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, prawn sambal. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Prawn Sambal is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Prawn Sambal is something that I have loved my entire life. They are fine and they look wonderful.

DIRECTIONS Mix the pounded ingredients with the chilli paste and salt. I like my sambal udang (prawn sambal) really simple, with plenty of shrimps and the right balance of spicy, sour, salty, and a tint of sweetness from the freshness of shrimps/prawns. Sambal udang is great with steamed white rice. In fact, the sambal sauce is so good that I can drench dollops of it with rice and eat it plain.

To get started with this recipe, we have to first prepare a few ingredients. You can cook prawn sambal using 26 ingredients and 3 steps. Here is how you can achieve that.

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The ingredients needed to make Prawn Sambal:
  1. Prepare A. 1 kg Prawns
  2. Make ready B. Blended
  3. Get 1 C dried chilies
  4. Prepare 1 medium size brown onion
  5. Get 5 garlic
  6. Prepare 5 candlenuts
  7. Take 2 thumb size Belacan / shrimp paste / terasi
  8. Take c
  9. Get 1 thumb size Tamarind paste
  10. Make ready 2-3 tbsp water
  11. Prepare D. Seasonings
  12. Prepare 46 g coconut sugar or palm sugar - grated, crushed or shaved
  13. Take 1 tbsp sugar
  14. Get 1/2 tsp (or to taste) chicken seasoning powder
  15. Take Notes on Dried Chillies
  16. Get ~ 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
  17. 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
  18. Prepare ~ The mildest one is needed for the paste and the hottest one is, of course, for the heat
  19. Prepare ~ 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
  20. Take Notes on Tamarind:
  21. 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
  22. Make ready ~ 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
  23. Take Notes on Coconut Sugar:
  24. Get ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar
  25. Get ~ A packet of Pure Coconut Sugar comes with small blocks that usually weigh around 46g - 50g
  26. 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

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. I've adapted it further, as the ingredients are a little different in Australia, to.

Steps to make Prawn Sambal:
  1. 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.
  2. 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.
  3. 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.

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. The very basic sauce, Sambal Oelek, is a paste made with fiery red chiles and plus a little salt and/or vinegar.

So that’s going to wrap this up with this special food prawn sambal recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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