PRAWN SAMBAL RECIPE

Prawn

1 kg

Onion
Shallot
Garlic

3-4 large sliced thinly

1 sliced thinly
14 cloves (7 chopped into very

Ginger

tiny piece; 7 not chopped)

~ inch chopped into very tiny

Garlic ginger paste

Dried Red Chills
Tomato
Tamarind pulp
Coconut Milk
Sugar
Salt
Cooking oil (I used

piece
2teaspoon
75g
1 large chopped into small pieces
Strawberry size (extract the
juice)
4-5 tablespoon
1 tablespoon
To taste
As required

Sunflower oil)

METHOD:
Chilli paste preparation
1. Firstly, soak the dried chillies in warm water for about 1 hour.
2. Once well soaked rinse the dried chillies well and blend it in a blender with some
water.
3. Sieve the blended paste.
4. Set aside.
Roasting the Prawn (in oil)
1. Before start to cook, the prawns skin should be removed leaving only the tail part.
For hygiene purpose the intestine should also be removed.
2. Now, add in oil in a frying pan. And then, add in the prawn.
3. Mix until there is no more any liquid in the pan. This method is to remove the smell
of the prawn
Sambal Preparation
1. Heat up the pan and add in oil. Once the oil is hot, add in the sliced onion.
2. Saute until the onion become soft.

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Next, add in the chopped garlic and ginger. Mix well.

Once the garlic changed to brown colour add in the garlic ginger paste.
Now add in the tomato and saute until the tomato smashed and become soft.
Add in the chilli paste and salt and mix well.
Let to boil under small flame until the oil separates. Mix the mixture once a while.
Once the oil separates, add in the tamarind juice and let to boil for 10 minutes.
Next add in the coconut milk and let to boil for 5 minutes. If the sambal is too spicy,
you can add in more coconut milk/
10. Add in sugar and mix well for a while and add in the prawns followed by the nonchopped garlics. Mix well.
11. Lastly, add in the sliced shallots and mix well.
12. The Prawn Sambal is ready to be served.