Looking delicious may I have the recipe for your sambal prawns? I can't get instant here located in Canada.cheers.
Hi dizzy,Thanks for your comment. I'm not so sure the amount of ingredient my MIL use. She just say she use chilli paste, blue ginger(lengkuas), lemon grass, garlic, shallot and candle nut, grind all into paste, then she fry the paste so that it can be kept for a longer period. I will go ask her for detail and post it here.Jennifer
Thank you Jennifer,I am still waiting and drooling :PDizzy
So sorry Dizzy,I was busy latetly, didn't went down to my MIL place. I will post another recipe which I saw in the book --Quick and Easy Hawkers' fair. Jennifer
dizzy,I have this recipe on hand, maybe u would like to try it...Prawn SambalIngredients:Prawns 300g, medium sizedSugar ½ tspSalt 1 tsp12 red chillies 12 shallots1 stalk lemon grass(serai)3 candlenuts (buah keras)Dried shrimp paste (belachan) 2.5x2.5x0.5cm pieceTamarind pulp 1 tbspCooking oil 2 tbspTomatoes 4 quateredMethod: - Shell and devein prawn. Season with sugar and ½ tsp salt. Pound together chillies, lemon grass, candlenuts and dried shrimp paste. Prepare ½ cup tamarind juice from tamarind pulp. Strain it.- Heat cooking oil and fry pounded ingredients for 3-4 minutes. Add prawn and stir till prawns are lightly cooked. Add tomatoes and tamarind juice. Simmer till prawns are cooked, tomatoes are tender and gravy is beginning to thicken. Season to taste before serving.Jennifer
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