Sambal Prawns
The Meatmen
July 2, 2016
Here’s another Hari Raya holiday dish!
Simple and takes less than 20 minutes to cook, we prefer the use of freshly made sambal and large tiger prawns as the sweetness of the prawns balances out the spiciness of the sambal when cooked inside.
Also, we tried our the new NATURamic skillet wok from WMF – It heats up really fast and has a scratch proof surface that’s perfect for stir fry dishes, so if you’re looking for a daily wok then this is for you!
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Ingredients
Adjust Servings
| 20large tiger prawns | |
| ⅓cup oil | |
| 2tbsp ketchup | |
| 1tbsp sugar (adjust to taste) | |
| ½tsp salt (adjust to taste) |
Sambal paste:
| 8red chillies | |
| 10 shallots | |
| 2 lemongrass | |
| 8cloves garlic | |
| 20g Belacan | |
| 2tbsp assam paste |
Directions
1.
To a food processor add 8 red chillies, 10 shallots, 2 lemongrass, 8 cloves garlic, 20g Belacan and 2 tbsp assam paste
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2.
Blend into a fine paste
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3.
Add ⅓ cup oil to wok
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4.
Stir fry Sambal paste until fragrant
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5.
Add 2 tbsp ketchup, 1 tbsp sugar (adjust to taste) and ½ tsp salt (adjust to taste)
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6.
Add 20 large tiger prawns
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7.
Stir fry until prawns turn red
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8.
Cover the wok for 30 secs to let it steam.
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9.
Open and it’s ready to serve
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