Thursday, November 18, 2010

Shrimp Paste (Belacan) Sambal Prawns

We Malaysians, we just love our sambal. Sambal especially for me is one which I truly miss when travelling. Upon returning home, while my half-half rushes for curries, my rush is for sambal, including or excluding the sambal belacan, Sambal basically is made with chillies, shallots, onion and belacan and with options of cooking with fish, seafood, poultry and even meat but lamb sambal, I am yet to try. This sambal - a slight twist, the aroma of curry leaves but without compromising on the spiciness.

1kg prawns ( remove heads, de-vein and leave the tail on; also pat dry)
7 shallots (sliced)
7 birds eye chillies (optional)
1 1/2 tbsp lime juice
4 sprigs curry leaves
5 tbsp oil
1/2 tbsp crushed palm sugar
Salt for taste
Note: for a smaller portion, portion out the ingredients accordingly.

For the chilli paste (blend/ground)
10 dried red chillies (soaked in water for 10 mins)
1 inch belacan (roasted over fire for 3-4 mins)
1 inch ginger
10 pips garlic
1 inch fresh turmeric/kunyit
1 large tomato

In heated oil, saute shallots.
Add chilli paste.
Cook till aromatic and oil splits. 
Add prawns, stir and cook till prawns are cooked for the right texture.
Add lime juice, curry leaves, birds eye chillies, palm sugar and salt.
Give a couple of stirs.
Remove from heat. 
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  1. nyum.! look delicous,, i'll try it :)

  2. 1 kg of prawns?? I can imagine the hard work all by yourself. Great turn out, Nava!


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