Fried Prawns with Sambal / Chili Paste.
The delicious Minangkabau dishes varied from the coconut gravy Kaleo to a fried chili paste ( Sambal Cili ) . This fried Sambal Chili ( Chili Paste ) is the basic fried spicy paste that coated the Minangkabau's style Fried Chicken Sambal , Fried Prawns Sambal , Fried Beef Lung Sambal as well the Fried Petai Sambal . It is also taken as a side dip replacing the Sambal Belacan ( Prawn Chili Paste ) , Sambal Tempoyak ( Fermented Durian Chili Paste ) , Budu and Cencaluk . Big red and green chilies are used to make either red or green fried chili paste .
For this simple dish you need :
- 1 kg of fresh prawns
- clean and leave the skin tact.
For pan-friying , it's best to leave the skin attach as this will bring out the natural sweetness and the juicy taste of the prawns . For best results , marinate the prawns with a little bit of salt and pepper before frying.
- 100 grm of fresh red chilis
- 20 shallots - peel
skin off , wash and thinly sliced.
- A quarter of a cup of freshly squeezed calamansi juice
- 1 big yellow onion -
ring sliced ( optional )
- Salt to taste
- Enough oil for frying.
To do :
- -
Heat oil in a pan.
- -
Fry the prawns. Toast and drain once it change
into red color.
- -
Reduce the oil in the pan and stir fry the
sliced shallots until soft.
- -
Then, add
in the red chili paste. Stir .
- -
Fry until the color change to slightly darker
and the paste is thicker and drier.
- - Add the calamansi juice . Continue
stirring to let the mixture combined.
- -
Once the mixture are well blended , add the
fried prawns. Make sure that the prawns are
thoroughly covered with the chili
paste.
- - Then , add the sliced big onions and salt. Stir it well and let it cook for another few minutes .
- Off the heat and remove the prawns to a dish plate to serve .
For those who love to have Petai , you can add the panfried Petai together with the prawns. The calamansi juice can be substituted with blended / sliced fresh red tomatoes.
