Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, prawn sambal. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Prawn Sambal is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Prawn Sambal is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have prawn sambal using 26 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Prawn Sambal:
- Make ready A. 1 kg Prawns
- Prepare B. Blended
- Get 1 C dried chilies
- Make ready 1 medium size brown onion
- Prepare 5 garlic
- Get 5 candlenuts
- Prepare 2 thumb size Belacan / shrimp paste / terasi
- Prepare c
- Take 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
- Get 1 tbsp sugar
- Make ready 1/2 tsp (or to taste) chicken seasoning powder
- Take Notes on Dried Chillies
- Prepare ~ 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
- Get ~ 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
- Take 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
- Make ready ~ 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
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.
So that’s going to wrap this up for this exceptional food prawn sambal recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
