Prawn Sambal

Prawn Sambal Recipe

Servings: 4
INGREDIENTS:

• 1/2 cup cooking oil  
• 500 gm large prawns 
• 8 tbsp dried chilli paste
• 50 ml water X 3
• 2 tamarind peels
• 50 gm coconut palm sugar, adjust to taste
• 1-2 tsp salt, adjust to taste

(A) BLEND:

• 15 shallots, peeled (190 gm)
• 5 red bird's eye chillies (optional)
• 1 tbsp dried anchovies (10 gm)
• 2 thin slices galangal
• 1 tsp shrimp paste/belacan (5 gm)
• 1/4 cup water

DIRECTIONS:

1. Blend all ingredients (A) into a smooth paste and set aside.

2. Heat the oil in a wok.

3. Add prawns and fry just until they turned pink. Remove and set aside.

4. Reduce heat to medium low and add in the blended ingredients. Stir-fry until fragrant.

5. Add dried chilli paste and stir-fry until oil starts to separate. (1st stir-fry)

6. Add 50 ml water and fry until oil starts to separate. (2nd stir-fry)

7. Add tamarind peels and another 50 ml water. Fry until oil starts to separate. (3rd stir-fry)

8. Add sugar, salt and the last 50 ml water. Cook until the sugar dissolves.

9. Lastly, add in the prawns and cook for another 2 minutes.

10. Serve.

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