Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, prawn sambal. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

DIRECTIONS Mix the pounded ingredients with the chilli paste and salt. I like my sambal udang (prawn sambal) really simple, with plenty of shrimps and the right balance of spicy, sour, salty, and a tint of sweetness from the freshness of shrimps/prawns. Sambal udang is great with steamed white rice. In fact, the sambal sauce is so good that I can drench dollops of it with rice and eat it plain.

Prawn Sambal is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Prawn Sambal is something which I’ve loved my whole life.

To get started 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 it.

The ingredients needed to make Prawn Sambal:

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

Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood dish. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo) and pieced together painstakingly by my cousin Carina. I've adapted it further, as the ingredients are a little different in Australia, to.

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.

This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo) and pieced together painstakingly by my cousin Carina. I've adapted it further, as the ingredients are a little different in Australia, to. 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.

So that is going to wrap it up for this special food prawn sambal recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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