Best Prawn Sambal Recipes

PRAWN CAKES WITH CORIANDER SAMBAL

Steps:

• Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
• Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
• When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden - they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

PRAWN SAMBAL

Steps:

• Mix the pounded ingredients with the chilli paste and salt.
• Heat oil in saucepan.
• Fry pounded ingredients until fragrant.
• Add prawns.
• Stir for 1 minute.
• Add coconut milk, tamarind juice and MSG.
• Bring to boil.
• Serve hot with steamed white rice.

PRAWN SAMBAL (SAMBAL UDANG)

Steps:

• Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside. Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic. Add the prawn and continue to stir-fry for about 2-3 minutes. Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

PRAWN SCOTCH EGGS WITH A COCONUT, CHILLI SAMBAL

Steps:

• Cook eggs in boiling water for 7 minutes and then chill in iced water until cool enough to handle and peel.
• For the prawn paste , pound the shallot, garlic and ginger in a mortar and pestle to a paste and then add prawns a little at a time, pounding well and moistening the pestle with fish sauce at regular intervals (doing this inparts the flavour into the mix but does not over moist the mix).
• When the mixture becomes thick and pasty, pick up the paste with your hand and throw it into the mortar repeatedly and with force, until it feels light in your hand (this action lightens the mix).
• Take each egg and roll first in flour, then beaten egg and with wet hands form the prawn paste around the eggs to totally enclose it and then dip the coated eggs into flour and then beaten eggs and then panko crumbs.
• Set to one side (in fridge ) and make sambal paste or you could make sambal paste first or even the day before (this is personal opinion).
• For the sambal - fry the shallots, garlic, chilli and ginger in the oil until soft and then add the fish sauce, kecap manis and palm sugar and cook for 5 minutes.
• Add the coconut and cook for a further 2 minutes until the liquid has absorbed and then stir the through the chopped coriander,.
• Deep fry at 170C for about 5 minutes until golden brown and then remove with a slotted apoon and drain on paper towel.
• Serve the sambal with halved or quartered scotch eggs.