Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, prawn sambal. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Prawn Sambal is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Prawn Sambal is something which I have loved my entire life. They’re fine and they look wonderful.
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. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal.
To begin with this recipe, we have to prepare a few components. You can cook prawn sambal using 26 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Prawn Sambal:
- Get A. 1 kg Prawns
- Get B. Blended
- Make ready 1 C dried chilies
- Take 1 medium size brown onion
- Get 5 garlic
- Make ready 5 candlenuts
- Make ready 2 thumb size Belacan / shrimp paste / terasi
- Take c
- Get 1 thumb size Tamarind paste
- Get 2-3 tbsp water
- Make ready D. Seasonings
- Make ready 46 g coconut sugar or palm sugar - grated, crushed or shaved
- Take 1 tbsp sugar
- Prepare 1/2 tsp (or to taste) chicken seasoning powder
- Get Notes on Dried Chillies
- Make ready ~ 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
- Get ~ The mildest one is needed for the paste and the hottest one is, of course, for the heat
- Get ~ 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
- Make ready 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
- Prepare ~ 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:
- Take ~ 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.
Steps 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 for this special food prawn sambal recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
