Prawn Sambal
- 20 min
- medium
- Serves 2
Prawn sambal: prawns tossed in a fried paste of onion, lemongrass, garlic and tamarind with fish sauce. Medium-spicy, serves 2, 20 minutes, with video.
Good for: Party
Ingredients
Onion1
Kashmiri Red Chilli Powder2 tsp
Tamarind2 tsp
Lemongrass1
Garlic, Minced1 tbsp
Ginger Garlic Paste1 tbsp
Coconut Oil2 tbsp
Fish Sauce2 tbsp
Soy Sauce1 tsp
Jaggery1 tsp
Prawns250 grams
Salt½ tsp
Coriander LeavesFor Garnish
Contains: wheat, soya, fish, shellfish.
Nutrition
Per 1 person, and for all 2 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 2 people |
|---|---|---|
| Energy | 327kcal | 654kcal |
| Protein | 28g | 56g |
| Carbohydrate | 18g | 35g |
| Fat | 17g | 33g |
| Fibre | 2g | 4g |
| Sugar | 7.1g | 14g |
Cookd masalas for prawns
Method
In a mixer jar add all the ingredients for the paste, blend into a smooth paste and set aside. In a pan pour oil, saute the paste and cook for 3-4 minutes on a moderate flame until raw flavour disappears. Add all the sauces and jaggery and cook for another minutes.
Add the prawns and saute for 2-3 minutes on a high flame, Finish the dish with salt and serve hot.
Before you start
- How long does Prawn Sambal take?
- 20 minutes from start to finish. That is 5 minutes of preparation and 15 minutes of cooking.
- How many people does Prawn Sambal serve?
- 2. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Prawn Sambal vegetarian?
- No, it contains meat or fish.
- Is Prawn Sambal spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Prawn Sambal?
- 250 grams Prawns, 1 Lemongrass, 1 tbsp Fish Sauce, 2 tsp Tamarind, 1 tsp Soy Sauce, 1 Onion, and a few more listed on this page.
- Do I need a pressure cooker for Prawn Sambal?
- No, it is cooked in an open pot.
- How many calories are in Prawn Sambal?
- About 327 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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