Prawn Sambal
Prawn Sambal

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, prawn sambal. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Prawn Sambal is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Prawn Sambal is something that I have loved my whole life.

This is one of the easiest way to prepare sambal prawn in Singapore. Remember not to overcooked the prawns. 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.

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

It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. Prawn Sambal (or Sambal Udang, Sambal Shrimp) relies heavily on one of Malaysia's favorite ingredients, Sambal Sauce. The spicy sauce is a staple in Malaysian cooking. The very basic sauce, Sambal Oelek, is a paste made with fiery red chiles and plus a little salt and/or vinegar.

Steps 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.

The spicy sauce is a staple in Malaysian cooking. The very basic sauce, Sambal Oelek, is a paste made with fiery red chiles and plus a little salt and/or vinegar. 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 is going to wrap this up for this exceptional food prawn sambal recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!