Prawn Sambal

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:

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............