Prawn Sambal
Ingredients
- ¼ kg tiger prawns or shrimps, cleaned and marinated for 20- 30 minutes.
- 1 big tomato – chop coarsely.
- 2 large onions – slice thinly.
- 1 tbsp tamarind juice (according to taste).
- ¼ cup coconut milk
- Pinch of sugar.
- 2 kaffir lime leaves, add whole or slice finely.
GROUND PASTE (A)
- 20 dry chillies – soak for about 20 minutes and grind
- 6 pips garlic.
- 2 sticks of lemon grass ("serai"), shred finely.
- A little fresh turmeric (approx. 1 inch).
- 2 pods of galangal or candle nuts
- 1 heaped tsp shrimp paste / "belacan".
Instructions
GROUND PASTE (A)
- Grind A. If you do not have all the ingredients, just grind chilly and garlic together.
METHOD
- Drain the water from the prawns. Marinate it with required amount of salt, ¼ tsp turmeric powder, ½ tsp plain chilly powder and 2 tbsp corn flour or plain rice flour.
- Saute the onions until it turns golden brown and then add in (A) the ground chilly paste.
- While the chilli paste is cooking, shallow fry the prawns until nearly crispy.
- When the chilly paste is cooked, add in chopped tomatoes with little water to cook until it is soft and mushy.
- Add the coconut milk.
- When it starts to simmer, add in the tamarind juice, kaffir lime leaves and salt.
- Taste and add more chill paste/salt/tamarind – according to preference.
- When the ''sambal'' thickens, add in the fried prawns, and a pinch of sugar (optional).
- Allow to cook for about 3- 5 minutes and switch off the flame.
Notes
This dish is delicious, served in ”nasi lemak” or coconut rice and also with dishes like dhal/ rasam and sothi.