Rose’s Kitchen

Prawn Sambal


10 large prawns (or 300g medium-sized ones)

1 large onion, sliced into rings

6 belimbings (optional)

2 tsp tumeric powder

4 tbsp cooking oil

300ml tamarind juice

salt and sugar to taste

Ingredients to be blended:

10 dried chillies (soaked in hot water till soft)

5 fresh red chillies

10 shallots

4 cloves garlic

20g belachan (prawn paste)

1 stalk serai


1.  Shell and devein prawns but retain the tails.  Mix prawns with 2 tsp tumeric powder .

2.  Heat oil and fry prawns and sliced onion quickly and remove.

3.  In the same oil, fry the blended ingredients till fragrant.  Add in the assam juice, salt and sugar to taste.

4.  Add in the sliced belimbings and prawns and cook till sambal is quite dry. 


Egg Sambal – boil eggs and add to sambal.

Sotong Sambal – use 300g sotong (do not overcook sotong)

Fish Sambal – season 10 kuning fish with tumeric powder and shallow fry first. 

January 12, 2007 - Posted by | Seafood

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