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...
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.
I have this recipe on hand, maybe u would like to try it...
Prawn Sambal
Ingredients:
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
Method: - 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.
5 comments:
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 :P
Dizzy
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 Sambal
Ingredients:
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
Method:
- 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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