January 27, 2010
Seafood Sambal
Category: Recipe
Looking through the freezer, I realised that I still have a bunch of frozen, but still fresh portion of prawns and squids waiting to be savoured. Armed with simple ingredients, I decided to go on a seafood frenzy and make myself a Prawn & Squid Sambal!
Sambal usually only goes really well with seafood or eggs…it somehow doesn’t really taste quite right with meat. A good sambal, if and when done right, can be pretty addictive. I know that if it’s a really good sambal, I can never have enough of it and would go back for seconds or thirds. I am a happy camper to have the sambal all to myself for a good 3 days!
Here’s the recipe:
Seafood Sambal
2015-07-14 15:35:50
Ingredients
- 5-6 pieces of dried chilllies (add more only if you are sure it’s not a killer chilli!)
- 2 inches fresh tumeric
- 1 inch ginger
- 1 red onion
- 1 medium sized shallots (thinly sliced)
- 1 garlic
- 1 inch tamarind pulp
- Half a lemon
- Another half an inch of ginger (pounded)
- Prawns and/or Squid or Anchovies, Fried Fish, Boiled Eggs
- Salt to taste
Instructions
- Cut dried chillies and soaked with boiling water for about 10 mins then drain
- Blend chillies, together with tumeric, ginger, onion, garlic
- Meantime, lavishly squeeze lemon and pounded ginger onto the fresh prawns and squid till ready to be used (this is to get rid of the fishyness)
- Heat up oil and once hot enough, put in the sliced shallots till fragrant
- Add in the belended ingredients and fry over low fire till the colour gets a little bit darker
- Separately, put in the tamarind pulp in hot water and squeeze the juice before adding in to #5
- Stir and fry over low heat for 10-15 minutes and put in the seafood
- Add salt to taste.
- When ready, serve it on top of rice with a side dish if stir fried vegetables.
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