Prawn Sambal Recipes

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.

Steps:

• In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
• Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.
• Preheat a grill to medium-high and oil the grill.
• Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.

Steps:

• In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
• Add minced ginger and cook for another 2 minutes.
• Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
• Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
• Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
• Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
• Adjust Sambal Oelek to suit your taste.
• You can substitute and use whipping cream instead of coconut cream.

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.