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 A : Sambal Paste
15 Dry chilies soaked in hot water for 15 minutes
5 cloves Garlic
1 inch Ginger
1 tsp Sugar
1 tsp Salt
1 tbsp Oil
Ingredients B :
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…………