Monday, February 26, 2007

Sambal prawn

Saturday's dinner...bought some prawns before the CNY, use half of it to make siew mai and the other half to cook it with my mum-in-laws chilli paste plus some instant maggie belachan plus some sugar and 2tbsp of water...


Dizzy said...

Looking delicious may I have the recipe for your sambal prawns? I can't get instant here located in Canada.


Jennifer said...

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.


Sophia said...

Thank you Jennifer,

I am still waiting and drooling :P


Jennifer said...

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 said...


I have this recipe on hand, maybe u would like to try it...

Prawn Sambal


Prawns 300g, medium sized
Sugar ½ tsp
Salt 1 tsp
12 red chillies
12 shallots
1 stalk lemon grass(serai)
3 candlenuts (buah keras)
Dried shrimp paste (belachan) 2.5x2.5x0.5cm piece
Tamarind pulp 1 tbsp
Cooking oil 2 tbsp
Tomatoes 4 quatered

- 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.