Sainsbury's has got jumbo king prawns on offer right now so that was a good enough excuse for me to splurge on prawns. It's also my first time working with egg plants here. Yeah, so sambal, the ultimate malay condiment and the signature malay cooking style. If the british loves to roast, the texans love to deep fry,the indian's love to curry and the chinese love to stir-fry, then the malays especially loves to nyambal! Basically it's a hot chilli paste made with bags of blended caramelised onions and dried chillis. Infused with belachan(shrimp paste) and sweet soy sauce at times.
Got-to-have's:
5 large onions
2 tablespoons of chilli paste
3 Tablespoons of sweet soy sauce
1 Tablespoon of sugar
1 Tablespoon of tamarind paste, dissolved in half a cup of water.
1 Tsp of belachan paste
salt to taste
500g of prawns.
1 medium sized egg plant, cubed.
Whatcha gonna do:
Firstly, chop the onions roughly and mince using a blender or a hand liquidizer.(I prefer the latter because it's more fun and easier to clean). Yeah, so blend the onions But it is ctuciall that you blend it with oil and not water, or it will become runny.
Add in the chilli paste into the blender as well.
Heat oil in a wok, add in the belachan paste and pour the mixture. Fry for around 2o minutes until fragrant and it turns delightfully dark crimson. Next add the sweet soy sauce, sugar and salt and tamarind and stir for 5 minutes..
Lastly put in the egg plant and prawns and stir for about 5 minutes until cooked. Note: It helps remove the bitter taste from the eggplant by boiling the eggplant with a bit of salt for around 8 minutes before hand.
Verdict:
Not for the mild tongued, the faint hearted and the seafood allergy sufferers.haha. Especially good for punishing pottymouthed children.Kidding. But it's quite hot and i wouldn't mind another tablespoon of sugar in there. But any dish with prawns in it, i'm happy with. You could omit the eggplant if it doesn't tickle your fancy. I just added them for volume.hehe
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