Steps to Make Award-winning Prawn Sambal

Prawn Sambal.

Prawn Sambal

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, prawn sambal. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Prawn Sambal is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it's quick, it tastes delicious. Prawn Sambal is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook prawn sambal using 26 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Prawn Sambal:

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

Instructions 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..

So that's going to wrap this up for this exceptional food prawn sambal recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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