Prawn sambal or sambal udang in Malay is a prawn cooked in chilli paste, another common and popular dish is certain country in Asia. The basic sambal prawn ingredients are almost the same, the only different is the recipe. I've try this Nyonya prawn sambal recipe and let's be honest, it tasted so good! Everything about the balance of taste, spicy, sour, salty and a little bit sweet, it's just perfect for me.
Cooking these Nyonya prawn sambal is easier than it looks, with only few ingredients, we will have a good dish for lunch or dinner. I loves Peranakan or Baba-Nyonya food and this small Chinese community in Peninsular Malaysia has their own unique culture and great food.
NYONYA PRAWN SAMBAL
Ingredients;
300g prawns
10-15 dry chilli, soak in hot water until soft
4 shallot
1 cloves garlic
1 lemongrass, take the white part only
1/4 teaspoon shrimp paste
1 tablespoon tamarind paste, mix with 1/2 cup water
1/4 oil
Salt sugar to taste
METHOD:
- Blend chilli, shallot, garlic, lemongrass and shrimp paste into a fine paste.
- Heat up oil and fry the chilli paste over the low heat until the oil separates, around 5-10 minutes.
- Add tamarind juice and season with salt and sugar.
- Simmer until the sauce are slightly thick and add prawns.
- Stir and adjust seasoning if necessary and continue to boil until the prawns are cooked.
Enjoy the prawn dish!
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