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There are endless variations of  Prawn Sambal recipes prepared by Malaysians.  Its a dish which always remains Malaysians favorite and never been tired of cooking over and over again. Juicy, fresh and sweet prawns always  gives the dish its unique flavor. I have few recipes of sambal udang which i preferred according to my mood. Ha ha ha... Crazy! This is one of the recipe which best served with Steamed Coconut Rice and Fried Egg Omelette's.


Ingredients A : Sambal Paste

  • 15 Dry chilies soaked in hot water for 15 minutes

  • 5 cloves Garlic

  • 1 inch Ginger

  • 5 Shallots

  • 1 tsp Sugar

  • 1 tsp Salt

  • 1 tbsp Oil

Ingredients B :

  • 3 Shallots

  • 3 cloves Garlic

  • 2 tbsp Dried shrimp

  • small piece of Ginger

Ingredients C :

  • 500g  Prawns removed head

  • 1 Red Onion sliced

  • 1 Tomato chopped

  • 2 Screwpine leaves

  • 1/4 cup Tamarind Juice

  • 1 tbsp Gula Melaka (palm sugar)

  • 1 tsp Salt

Preparation Method :

  • Blend Ingredients A in a food processor until smooth paste. Keep aside.

  • Pestle Ingredients B in a mortar to a coarse paste.

  • Heat oil in a wok. Add sliced onions and saute till transparent. Add screwpine leaves together.  Fried until aromatic.

  • Add Ingredients B. Fry for 2 minutes.

  • Add chopped tomatoes. Let it cooked for another 2 minutes. Tomatoes will turn soft and pulpy.

  • Now add 5 tbsp of blended Ingredients A.

  • Let the chili paste cooked until oil floats on top. Need to stir occasionally.

  • Add tamarind juice, salt and palm sugar. Let it simmer in low fire for 2 minutes. Add salt if necessary.

  • Now add the cleaned prawns. Let the prawns cooked in the gravy for 4 minutes at least.

  • Once the prawns cooked and gravy thickens, turn off fire.

  • Dish out and serve.

Its finger lickin good. Hmmmm............

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1 comment:

  1. hmm good taste just little spicy.i let the prawns to cook a little longger cause i've got ellergies for half cooked prawns.tummy ache.i make sure my pranws are very well cooked.but many says prawn not to be cooked to long to maintain the taste.


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