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Below are the ingridients that are required to cook a remarkably good Prawn Sambal:
- Get of A. 1 kg Prawns.
- You need of B. Blended.
- Provide 1 C of dried chilies.
- Prepare 1 of medium size brown onion.
- Provide 5 of garlic.
- You need 5 of candlenuts.
- Prepare 2 of thumb size Belacan / shrimp paste / terasi.
- You need of c.
- Take 1 of thumb size Tamarind paste.
- Provide 2-3 tbsp of water.
- Use of D. Seasonings.
- Take 46 g of coconut sugar or palm sugar – grated, crushed or shaved.
- Take 1 tbsp of sugar.
- Get 1/2 tsp of (or to taste) chicken seasoning powder.
- Prepare of Notes on Dried Chillies.
- Provide of ~ 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.
- Get of ~ 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.
- Provide of ~ The mildest one is needed for the paste and the hottest one is, of course, for the heat.
- Take of ~ 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.
- Use of Notes on Tamarind:.
- Prepare of ~ 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.
- Provide of ~ 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.
- Prepare of Notes on Coconut Sugar:.
- Take of ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar.
- Get of ~ A packet of Pure Coconut Sugar comes with small blocks that usually weigh around 46g – 50g.
- Use of ~ 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.
Ready with the ingridients? Here are the sequences on cooking 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..
Udang which means 'prawn' is the seafood that goes very well in this spicy and. Mandy says: "My mum made this dish often for our dinners. Prawn Sambal Bostador is a delicious, somewhat spicy dish of prawns cooked in a chilli paste. And prawn sambal is very, very popular, right across the various cuisines and cultures. This is one of the easiest way to prepare sambal prawn in Singapore.
Recipe : Prawn Sambal
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