Sambal Prawn

Sunday, 11 December 2011

Sambal Prawn
12 medium to large size prawn/shrimp, cleaned and deviened (you can also deshelled)
1/2-1 onion, sliced about 1/2cm wide

B. Spice Blend:
4 cloves garlic
6 shallots
8 dried chilli, soak in hot water discard seeds
2 cm ginger
2 cm tumeric root
2 cm belacan, toasted
1 lemongrass bulb, chopped coarsely
1 large onion, sliced into rings
1 cup (250 ml) tamarind juice
2 tomatoes, quartered / 1 small can tomato paste/puree
Salt to taste
Sugar to taste
Cooking oil

1. Grind all ingredients in B.

2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.

3. Add water, tomato paste, tamarind powder/juice, salt and sugar. Continue stirring for another 4-5min. Taste and add salt/sugar if necessary.

4. Add in the sliced onion and prawn, stir a little bit, cover and simmer for 2-3min.

5. Uncover, stir and taste. Let it set for another 3-4min and serve.


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