Prawn Sambal

  • on January 28, 2021
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  • 4 Medium Onions (peeled, and chopped roughly)
  • 4 Garlic cloves (peeled)
  • 1 Inch Ginger
  • 2-6 Red Birds Eyes chillies (grinded)
  • 1 tablespoon Belachan (fermented shrimp paste) (optional)
  • 2 tablespoons Vegetable Oil
  • 500 Grams Raw, peeled Prawns (shrimp)
  • 3 tablespoon Tamarind Concentrate
  • 2 teaspoon Sugar (optional)
  • 2 teaspoon Light Soy Sauce


  1. Grind onions, garlic, and ginger. Grind chilli until finely grinded. Use 2 chillies for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
  2. Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add grinded mixture and chilly paste.
  3. Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to ‘split’.
  4. Add water n light sauce,salt and tamarind juice and fry for another 2 minutes, stirring briskly, and then add the prawns and ⅓ cup water.
  5. Stir to combine, coating the prawns with the mixture.When prawns are pink,off the heat
  6. Serve with steamed rice and fried vegetables.




  • For:
  • 4 Adults
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Prawn Sambal · Prawns

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