Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, prawn sambal. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy. Simple & Easy Prawn Sambal Recipe.

Prawn Sambal is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Prawn Sambal is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook prawn sambal using 26 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Prawn Sambal:

1. Prepare A. 1 kg Prawns
2. Take B. Blended
3. Take 1 C dried chilies
4. Take 1 medium size brown onion
5. Take 5 garlic
6. Get 5 candlenuts
7. Take 2 thumb size Belacan / shrimp paste / terasi
8. Make ready c
9. Get 1 thumb size Tamarind paste
10. Prepare 2-3 tbsp water
11. Prepare D. Seasonings
12. Get 46 g coconut sugar or palm sugar - grated, crushed or shaved
13. Take 1 tbsp sugar
14. Make ready 1/2 tsp (or to taste) chicken seasoning powder
15. Make ready Notes on Dried Chillies
16. Prepare ~ Asian groceries sell variety of Dried Chilies that are packed in different sizes. It ranges from mildest to hottest. We usually get two big bags, the mildest and the hottest
17. Make ready ~ In most of my Asian recipes, i combine these two types, 1/3 of the hottest ones and the rest is the mild type. Adjust your preferred heat accordingly. Experiment and know your chillies
18. Take ~ The mildest one is needed for the paste and the hottest one is, of course, for the heat
19. Prepare ~ It’s best to check the label before buying. Most labels do include the level of heat of their packed chillies from mild to EXTRA HOT
20. Get Notes on Tamarind:
21. Take ~ Tamarind is available in most, if not all, Asian groceries. It comes in a block of pulp with either seeds or seedless and also in a jar/container of concentrated thick paste
22. Make ready ~ We prefer the seedless tamarind paste that comes in a block. Soak a thumb-size in hot water, then push the pulp through a sieve and discard any fibers and broken seeds
23. Prepare Notes on Coconut Sugar:
24. Take ~ Coconut sugar is added for its flavour. It’s available from Asian groceries and labeled as Coconut Sugar
25. Prepare ~ A packet of Pure Coconut Sugar comes with small blocks that usually weigh around 46g - 50g
26. Take ~ Unlike Palm Sugar, a block of Pure Coconut Sugar melt easily when expose to heat and it’s fairly easy to crush, shave or grate

Prawn Sambal (or Sambal Udang, Sambal Shrimp) relies heavily on one of Malaysia's favorite ingredients, Sambal Sauce. The spicy sauce is a staple in Malaysian cooking. Sambal is a spicy paste or sauce, typically made from a mixture of chili. Try making this spicy recipe of sambal prawn tonight.

Instructions to make Prawn Sambal:

1. Prep all the ingredients. Clean the prawn but leave the shells on. Soak tamarind paste in 2-3 tbsp of hot water. Then use your finger to mash until it 'dissolves' and you have a light brown thick juice or sauce. Keep aside. Soak and soften cut dried chillies in hot water. Blend softened dried chillies with the rest of the ingredients in B.
2. Cooking the prawn sambal - Heat 1/3 cup of cooking oil in a wok or big deep pan. Add B (blended ingredients, cook and stir for 5 minutes over high heat until the paste is separated from the oil. Stir in C and then add A (the prawns). Turn to medium heat and simmer for a minute.
3. Season with D. Taste and adjust seasonings accordingly. Add few tablespoons of water if necessary. The sambal, however, should be thick. Once the prawns turn to bright pink or red, the prawn sambal is ready. Avoid over cooking the prawn. Remove from the heat and dish up.

Sambal is a spicy paste or sauce, typically made from a mixture of chili. Try making this spicy recipe of sambal prawn tonight. If you love prawns and relish it in its all forms, then this Dried Prawn Sambal recipe would really delight you. sambal udang (prawn sambal). Here's another Hari Raya holiday dish! Prawn Sambal is a popular Asian dish, which is also an integral part of Malay Cuisine.

So that’s going to wrap this up for this exceptional food prawn sambal recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!