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Friday, May 20, 2011

Nyonya Prawn Sambal

                 Try this lovely Prawn Sambal.

                "A"

               600 gm            medium size Prawns, leaving head & tail intact
                   1                   Tomato, remove seeds

               "B"

                  12                   Dried Chilli, soak in hot water for 15 minutes
                    5                   Red Chillis
                  10                   Small Onions
                    2                   Serai
                    1 1/2"          Belacan, fry without oil till fragrant.

                                 Then pound/blend "B" till fine.

                "C"

                    5 Tabsp      Limau Kasturi juice OR Limau Nipis
                    3 Tabsp      Assam Jawa juice [30 gm Assam Jawa mix with water then strain]
                    1 Tabsp      Light Soya Sauce
                    2 Tabsp      Castor Sugar
                    1 teasp        Salt

                                    Mix together "C" into small bowl

                 Garnish

                     whole pieces of hard boiled quail eggs or hard boiled eggs, quartered, Opt
                     3 Limau Perut leaves, remove centre vein [bitter] & shred very finely

             Method
  1. Marinate shelled prawns with 2 teasp sugar for 1 hour in the fridge.
  2. Fry prawns in hot oil till it cooked & changes colour.
  3. Use the same oil [as the oil is fragrant after frying the prawns] & top up more to fry the blended "B" till fragrant & oil bubbles appear.
  4. Add the pre fried prawns & sliced tomato & fry for 1 minute [do Not over cook prawns].
  5. Add "C", shredded limau perut leaves & hard boiled eggs & stir gently.  Taste and adjust any salt, sugar if necessary.
                      It is important that prawns are not over cooked otherwise texture of prawns will be slightly hard.  Till my next post, xoxo, Ophelia.

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