Sambal Prawns

I cooked this to complement my Nais Lemak dinner the other day. Recipe was given and taught by my mum.

The sweet-spicy mouthwatering Sambal, the complementing prawns, the sweet crunchy onion… This simple to cook dish was perfectly delicious!

To cook this Sambal prawn dish perfectly delicious, who say I must use expensive fresh prawns… I insist on frozen ones because I have my secret tips to keep the texture of the prawns bouncy… Simple, keep the frozen prawns unthawed and added to cook direct, that’s it (smile)! What’s more.. Frozen prawns with express recipe allows you to prepare your meal quick and easy, even if it’s for an impromptu dinner!

Ingredients (A) for Sambal Chili Paste:
1 thumb-sized young ginger, sliced
4 cloves of garlic, peeled
4 shallots, peeled
* Blend all ingredients till paste-like consistency

Ingredients (B):
600 grams of frozen shelled large prawns (about 15 pieces)
1 onion, peeled and thinly sliced
100gram belacan chili
150gram uncooked chili paste (made up of dried chilies, sugar, salt)
3 tablespoons of sugar
1 teaspoon of salt
3 tablespoons of cooking oil

Method:
(1) Heat wok with oil over medium fire. Add ingredients (A) to stir fry till fragrant. Add in onion and stir fry a little.

(2) Then, add the frozen prawns and stir fry till almost cooked. Add in belacan chili paste and uncooked chili paste, followed by sugar and salt. Stir to combine. Let it simmer till bubbling. Heat off and dish up.

A portion of my Sambal prawns (about 5 prawns) counts about 180kcal.

Tips: Belacan chili paste and the uncooked chili paste are easily available in the supermarkets. Target the chill compartment, these ready chili paste are usually packed in small tubs.