I think, without being judgmental, that most Malays love their sambals. We cook fish sambal, squid sambal, anchovies sambal dan prawn sambals to name a few famous ones. Today, I would share with you how I make my prawn sambal. To add some zest, I have added some 'petai' as it gives a very distinct aroma to the sambal. But, if you don't like anything of a strong flavour, you can omit the 'petai'. Here it is.
Ingredients
500 gm medium sized prawns, cut the edge of the front and cleaned well
Oil, for frying
water, if needed
sugar, as preferred
salt, as preferred
Petai (optional)
Blended Items
3 garlic
2 big onions
4 shallots
1/2 inch lengkuas
2 lemon grass, cut into small chunks
a handful of dried chillies, soak into hot water and cleaned well
1 inch shrimp paste, fry with or without oil first
4 table spoon of tamarind juice
Methods
1. In a heating skillet, pour in some oil before pouring in the blended items. Stir and cook well for a few minutes until they turn aromatic and bubbly.
2. Then, add in some sugar and stir again. When the paste has thicken up, you can add in the prawns and petai (optional).
3. Cook the prawns and (or) petai for a few minutes. By this time, you can add in some water to give some nice consistency to the sambal.
4. Stir again before adding in some salt. Cook for a few seconds and the prawn sambal is ready to be served.
*serves 4-6 people
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