The Bonding Tool
20170122 Homecooking Sambal Tumis Udang (Prawn Sambal 参巴虾) 2871
Sambal Tumis Udang Resep Prawn Sambal Recipe 参巴虾食谱
Ingredients:
500 grams raw Prawns, shelled and devein.
1 large or 2 medium Red Onions, skinned and sliced.
2 lemongrass stalks, white part only, crushed.
A sprig of Kaffir Lime Leaves, slightly torn to release essential oils.
3 tablespoons Tamarind Pulp mixed with ⅓ cup warm water.
½ cup Vegetable Oil.
Seasonings:
2 - 4 tablespoons Sugar, or more to taste (this is sweet sambal).
1 tablespoon Light Soy Sauce.
½ teaspoon Salt, or to taste.
To Be Blended Till Fine:
500g Chilli Bowl (packaged wet-ground dried chillies).
250g Shallots.
5 cloves garlic, peeled.
3 - 5 Birds Eyes Chillies, optional.
5 - 8 Candlenuts (buah keras). Can substitute with Cashews or Macademia.
1 tablespoon Belacan (fermented shrimp paste).
1 tablespoon Dried Silver Baits.
1 thumb-sized fresh Turmeric or ½ - 1 teaspoon Turmeric Powder.
Method:
1. Process shallots, garlic, chilli bowl and bird's eye chillies if using until fine. 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 on medium heat and then add oil. Heat for a few seconds until hot but not smoking, then add processed mixture and belacan.
3. Fry over a medium heat for a few minutes, stirring all the time, until fragrant and oil is starts to separate from paste.
4. Add sliced onions and fry for another minute, stirring briskly, and then add the prawns and fry for a couple minutes. Add the strained tamarind juice and torn kaffir lime leaves.
5. Stir to combine, coating the prawns with the spicy mixture.
6. Add sugar, light soy and taste. Add salt if necessary and continue stirring, until prawns are curled, pink and sauce thickens.
7. Serve hot or even at room temperature with hot steamed rice or baguette.
20170122 Homecooking Sambal Tumis Udang (Prawn Sambal 参巴虾) 2871
Sambal Tumis Udang Resep Prawn Sambal Recipe 参巴虾食谱
Ingredients:
500 grams raw Prawns, shelled and devein.
1 large or 2 medium Red Onions, skinned and sliced.
2 lemongrass stalks, white part only, crushed.
A sprig of Kaffir Lime Leaves, slightly torn to release essential oils.
3 tablespoons Tamarind Pulp mixed with ⅓ cup warm water.
½ cup Vegetable Oil.
Seasonings:
2 - 4 tablespoons Sugar, or more to taste (this is sweet sambal).
1 tablespoon Light Soy Sauce.
½ teaspoon Salt, or to taste.
To Be Blended Till Fine:
500g Chilli Bowl (packaged wet-ground dried chillies).
250g Shallots.
5 cloves garlic, peeled.
3 - 5 Birds Eyes Chillies, optional.
5 - 8 Candlenuts (buah keras). Can substitute with Cashews or Macademia.
1 tablespoon Belacan (fermented shrimp paste).
1 tablespoon Dried Silver Baits.
1 thumb-sized fresh Turmeric or ½ - 1 teaspoon Turmeric Powder.
Method:
1. Process shallots, garlic, chilli bowl and bird's eye chillies if using until fine. 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 on medium heat and then add oil. Heat for a few seconds until hot but not smoking, then add processed mixture and belacan.
3. Fry over a medium heat for a few minutes, stirring all the time, until fragrant and oil is starts to separate from paste.
4. Add sliced onions and fry for another minute, stirring briskly, and then add the prawns and fry for a couple minutes. Add the strained tamarind juice and torn kaffir lime leaves.
5. Stir to combine, coating the prawns with the spicy mixture.
6. Add sugar, light soy and taste. Add salt if necessary and continue stirring, until prawns are curled, pink and sauce thickens.
7. Serve hot or even at room temperature with hot steamed rice or baguette.