When it comes to those big juicy prawns, I have a hard time resisting. Pair this with some good sambal tumis, I am sold! These prawns are basically cooked in chilli paste that has a vast variety of aromatics and spices inside. Nothing beats the exotic taste of this dish in all its aromatic spicy goodness. But guess what? It is never too much to have more spicy food as research has found that spicy food actually prevents cancer!(source: Natural News: Jan3, 2009) Here's that perfect excuse to a no holds barred binging. Pair this prawn sambal with a plate of steamy hot rice or nasi lemak (coconut fragrant rice) for that ultimate perfection.
Prawn Sambal/Sambal Udang 参巴虾Makes portion for 4-5 persons
500 g prawns shelled (I left heads intact)
1/2 portion (approx 260g) sambal tumis (recipe here)
1 tomato, cut into small wedges
1-2 big onion cut into rings
1 tsp salt
1 tsp sugar
1. Prepare prawns and season with salt, sugar and pepper. Cut onions and tomato.
2. Prepare sambal tumis. When sambal tumis is about ready, add in tomato and onion and stir until it starts to soften. Stir in prawns and cook until prawns are cooked (when it change colour and feel springy). Remove from fire and serve hot with rice.
1. Replace prawns with squid for a dish of Squid Sambal.
2. Replace onions with stinky beans for that unique taste of stinky beans.