Friday, February 15, 2013

Prawn Sambal

1/2 kg Tiger prawns
2 Onions (thickly sliced)
2 tbsp Thick Coconut Milk
4 tbsp Cooking oil
Salt to taste

For the Sambal:
20 Dry chillies
1 Onion
1 Tomato
10 Garlic 
1 small piece Ginger 
2 tbsp Vinegar
11/2 tbsp Sugar
1/2 tsp Belacan (dried shrimp paste)
Salt to taste

  • Clean, shell, devein the prawns and keep aside.
  • Cut the dry chillies into small pieces, discard the seeds and soak in warm water for 30 mins. Drain and keep aside.
  • Grind all the ingredients given sambal together with soaked dry chillies into a fine paste.
  • Heat oil in a wok and add the ground chilli paste and fry over medium low heat till raw smell leaves and oil separates to the top.
  • Then add the sliced onions stir fry for few mins.
  • Then add the cleaned prawns and fry for few mins till prawns are cooked.
  • Now add coconut milk and stir fry for few mins and switch off the stove.
  • Serve it hot with Pandan Nasi Lemak.

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