Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, prawn sambal. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Prawn Sambal is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Prawn Sambal is something that I have loved my entire life.
DIRECTIONS Mix the pounded ingredients with the chilli paste and salt. 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.
To get started with this recipe, we have to prepare a few ingredients. You can have prawn sambal using 26 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Prawn Sambal:
- Make ready A. 1 kg Prawns
- Take B. Blended
- Get 1 C dried chilies
- Take 1 medium size brown onion
- Make ready 5 garlic
- Take 5 candlenuts
- Take 2 thumb size Belacan / shrimp paste / terasi
- Prepare c
- Prepare 1 thumb size Tamarind paste
- Make ready 2-3 tbsp water
- Get D. Seasonings
- Take 46 g coconut sugar or palm sugar - grated, crushed or shaved
- Prepare 1 tbsp sugar
- Make ready 1/2 tsp (or to taste) chicken seasoning powder
- Take Notes on Dried Chillies
- 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
- Prepare ~ 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
- Prepare Notes on Tamarind:
- Take ~ 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
- Take Notes on Coconut Sugar:
- Make ready ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar
- Prepare ~ A packet of Pure Coconut Sugar comes with small blocks that usually weigh around 46g - 50g
- Get ~ 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. Sambal udang (prawn sambal) is a much celebrated recipe in my family and everyone loves it. My late mother made a killer dish of sambal udang…it was always the most popular dish on my family's dining table. Whenever she made sambal udang, everyone would be waiting in anticipation for a great meal.
Instructions 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.
My late mother made a killer dish of sambal udang…it was always the most popular dish on my family's dining table. Whenever she made sambal udang, everyone would be waiting in anticipation for a great meal. How to Make Prawn Sambal 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.
So that’s going to wrap it up with this exceptional food prawn sambal recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
