450 gm medium sized prawns
1 tbsp sugar and salt to taste
1 tbsp tamarind juice
Ground into a paste
10 red dried chillies (soaked in hot water for 15mins and drain)
3 fresh red chillies
60gm pink shallots
3 candlenuts
1/2 in fresh turmeric
1 tbsp dried prawns (soak in water for 10mins and drained)
1/2 in shrimp paste
In a wok, heat about 1/2 cup oil. You need a lot of oil, because the secret for a good sambal paste is to cook as long as one can without burning the paste. Add the grounded ingredients and saute for 20mins, then add in salt,sugar and tamarind juice. Stir fry in low flame. If dried, pour in more oil. The end result you will get a dark coloured paste. Finalized by adding in prawns and cook until prawns turn pink. Dish out and garnish with some chopped spring onions.
Comments
Post a Comment