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Ingredients
- Serves 5 people
500 g tiger prawns (shelled)
15 dried chili (soaked in hot water until softened)
8 shallots
4 cloves garlic
40 g tamarind paste
4 tbsp sugar
3 tbsp salt
1 tbsp turmeric powder
1 spring onion (chopped)
2 tbsp vegetable oil
1 L water
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Instructions
-
Blend rempah (spice paste)
- In a blender, blend dried chilli, shallots and garlic until smooth. Add enough vegetable oil to help you achieve a smooth consistency.
- In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.
-
Fry rempah
- In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.
-
Make sambal paste
- In a jug, mix tamarind paste with 1 L water and mix well. Pour tamarind mixture into the pot with the spice paste and let it boil.
- Season to taste with 3 tbsp salt and 4 tbsp sugar. Simmer on medium-low heat for 15 minutes or until it is reduced to a thick paste. Set aside.
-
Fry prawns
- In a bowl, add tiger prawns and turmeric powder. Toss well.
| You may use any type of prawns for this recipe
- In a pan on medium-high heat, heat up 2 tbsp vegetable oil and fry prawns for 1 to 2 minutes on each side until prawns are fully cooked.
- Add all of the sambal paste into the pan.
- Mix well and let it cook for 2 minutes.
Garnish and Serve!
Garnish with chopped spring onion and serve.
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Ingredients
- Serves 5 people
-
500 g tiger prawns (shelled)
-
15 dried chili (soaked in hot water until softened)
-
8 shallots
-
4 cloves garlic
-
40 g tamarind paste
-
4 tbsp sugar
-
3 tbsp salt
-
1 tbsp turmeric powder
-
1 spring onion (chopped)
-
2 tbsp vegetable oil
-
1 L water
Nutrition
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