Anyway I was chatting online and someone mentioned she's going to cook nasi lemak with sambal prawns the next day and I was like … I MUST HAVE SAMBAL PRAWNS.
Thank God I was chatting to her just minutes before I finished work so right after I knocked off I ran to Cold Storage and bought the juciest and freshest looking prawns. Rushed home and cooked sambal prawns from scratch! Wahlau eh, I didn't even take a look at my grandma's recipe book hokey.. all from memory! The wonders of cravings.
pic from the net.. I was too busy eating to snap a picWhat u need:
7-8 big fat juicy prawns soaked in asam water to remove the smell. I did not de-shell so that the prawns won't shrink when cooked
4 tablespoons blended sambal/ cili boh. If u're lazy like me can get the instant one sold at Giant Supermarket, under lime brand. Otherwise, can go ol skool and boil lada kering, blend and tumis.
Asam the size of a ping pong ball and dump it in a cup of water.
1 big onion sliced
1 garlic sliced
Belachan about the size of a 20cent coin
Salt & sugar to taste
4 tablespoons cooking oil
A cup of water
How to cook:
Heat up your wok with cooking oil. Then sautee the sambal, onion, garlic and belachan. Supposedly the right way is to blend all these 4 items 1st before sautee but like I said, I'm lazy. Keep stirring until the sambal looks dried up. You'll see the cooking oil floating. This usually takes 10 mins. Remember to keep stirring so that your sambal won't burn.
Once the sambal looks fried, pour in the asam water (take out the asam!), salt and sugar. Actually I didn't even put in salt coz the belachan is salty enough. I think I dumped in about 3 tablespoons sugar.. not healthy I know. Now pour in the cup of water, stir and taste. Adjust sugar and asam accordingly. Once it taste right, put in the washed prawns and cook for another 10 mins.
Serve it piping hot with white rice.
Enjoy!
4 tablespoons blended sambal/ cili boh. If u're lazy like me can get the instant one sold at Giant Supermarket, under lime brand. Otherwise, can go ol skool and boil lada kering, blend and tumis.
Asam the size of a ping pong ball and dump it in a cup of water.
1 big onion sliced
1 garlic sliced
Belachan about the size of a 20cent coin
Salt & sugar to taste
4 tablespoons cooking oil
A cup of water
How to cook:
Heat up your wok with cooking oil. Then sautee the sambal, onion, garlic and belachan. Supposedly the right way is to blend all these 4 items 1st before sautee but like I said, I'm lazy. Keep stirring until the sambal looks dried up. You'll see the cooking oil floating. This usually takes 10 mins. Remember to keep stirring so that your sambal won't burn.
Once the sambal looks fried, pour in the asam water (take out the asam!), salt and sugar. Actually I didn't even put in salt coz the belachan is salty enough. I think I dumped in about 3 tablespoons sugar.. not healthy I know. Now pour in the cup of water, stir and taste. Adjust sugar and asam accordingly. Once it taste right, put in the washed prawns and cook for another 10 mins.
Serve it piping hot with white rice.
Enjoy!
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