Monday 17 August 2015

Prawn Sambal/Sambal Udang 参巴虾

When it comes to those big juicy prawns, I have a hard time resisting. Pair this with some good sambal tumis, I am sold! These prawns are basically cooked in chilli paste that has a vast variety of aromatics and spices inside. Nothing beats the exotic taste of this dish in all its aromatic spicy goodness. But guess what? It is never too much to have more spicy food as research has found that spicy food actually prevents cancer!(source: Natural News: Jan3, 2009) Here's that perfect excuse to a no holds barred binging.  Pair this prawn sambal with a plate of steamy hot rice or nasi lemak (coconut fragrant rice) for that ultimate perfection.

This recipe here is the extension of my sambal tumis recipe (chilli paste) that I have posted recently. You can prepare this sambal tumis in advance and keep it frozen to be used later in smaller batches. This way your work would be greatly reduced. Once you have handled your sambal, cooking the Prawn Sambal is as easy as 123.

Prawn Sambal/Sambal Udang 参巴虾

Makes portion for 4-5 persons


500 g prawns shelled (I left heads intact)
1/2 portion (approx 260g) sambal tumis (recipe here)
1 tomato, cut into small wedges
1-2 big onion cut into rings
1 tsp salt
1 tsp sugar

Cooking Instructions

1. Prepare prawns and season with salt, sugar and pepper. Cut onions and tomato.

2. Prepare sambal tumis. When sambal tumis is about ready, add in tomato and onion and stir until it starts to soften. Stir in prawns and cook until prawns are cooked (when it change colour and feel springy). Remove from fire and serve hot with rice.

1. Replace prawns with squid for a dish of Squid Sambal.
2. Replace onions with stinky beans for that unique taste of stinky beans. 

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