Sambal Prawn
Ingredients:
400g tiger prawn meat
1 onions
2 inches prawn paste (belacan)
2 1/2 tbsp sugar
1/4 cup water
2 tbsp tamarin paste
Minced/Blended Ingredients:
2 fresh chilies
1 tbsp dried prawn
5 shallots
2 inches ginger
20 dried chilies
1/2 cup water
Methods:
Cut onion into thin slices
Deseed the dried chilies
Heat 1/3 cup cooking oil
Add minced/blended ingredients; saute until fragrant under low heat
Continue to saute until the oil separates from the spices
Stir occasionally to avoid burning and the ingredients can be cook evenly
Add dried prawn paste, stir to mix well
Add 1/4 of water, stir to mix well
Gradually add 2 tbsp sugar, stir to mix well
Add tamarind paste and seasoning powder, stir to mix well
Add 1/2 tbsp sugar to balance the sourness of the tamarind paste
Add onion slices, stir to mix well
Add 1/4 of water to moist the ingredients, stir to mix well
Time to taste, adjust to your liking
Add prawn, stir to mix well. Cook for 10 minutes. Do not over cook the prawn as it will turn rubbery and tasteless
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