Ingredients:
- Some medium fresh prawns, cleaned and beheaded.
- 3 shallots, 2 garlic, 1 inch ginger, shrimp paste (blended)
- 1 cup of blended fresh red chili (blended with some water)
- 4 table spoon of chili sauce
- Limau purut leaves
- 1 teaspoon of sugar
- 1 pinch of salt
- oil for cooking
Cooking this dish is unbelievably simple. So if you think sambals are difficult and tedious to cook, try this one!
1. Preheat your kuali with 3 tablespoons of oil and when it is hot, pour the blended ingredients in.
2. Fry the ingredients for about 10 – 15 minutes or until it becomes aromatic. Cover your kuali as the chili is going to percik on your kitchen’s wall (really badly if you don't put a lid on).
2. Fry the ingredients for about 10 – 15 minutes or until it becomes aromatic. Cover your kuali as the chili is going to percik on your kitchen’s wall (really badly if you don't put a lid on).
3. Add prawns and stir a little, then pour in the tamarind juice. Bring to boil.
4. Add the limau purut leaves, stirring occasionally for 5-10 minutes until prawn is cooked.
5. Add in sugar and salt to taste, and serve it hot.
If the sambal is rather watery, you may leave it to thicken over small heat a while longer. You can eat your sambal with plain rice, fried rice, tomato rice and what not. Good luck cooking!
