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Malaysian Curry : Sambal Prawn


Ingredients A

  • 100g tamarind pulp
  • 120ml water
  • 700-800g prawns, deveined
  • 150ml cooking oil
  • Sugar to taste
  • Salt to taste

Ingredients B (Sambal Chili Paste)

  • 20 dried chilies, deseed and chopped
  • 5 candlenuts
  • 150g shallots, chopped
  • 2 teaspoon shrimp paste


Method for Tamarind Sambal Prawn :

  1. To make Sambal Chili Paste: Add Ingredients B into blender and blend until a paste is formed. Set aside.
  2. Dissolve tamarind pulp in water. Leave for 10 minutes then strain te pulp through a sieve and reserve the tamarind juice. Set aside.
  3. Heat up oil in a wok, stir I Sambal Chili Paste about 1 minute using high heat. Switch to medium heat simmer for 2 minutes.
  4. Add prawns and stir-fry using high heat about 1 minute, add in tamarind juice. Switch to lower heat and simmer till the prawns cooked through.
  5. Season with sugar and salt to taste. Serve.

Malaysian Curry

 
 
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Last Updated: 24/07/2011