The sambal recipe is the same as the Sambal Sotong. Replaced the sotong with prawns and add some sliced onion to get a sweeter taste sambal. If you have Petai, throw that in after the prawn is half cooked. Sedap, I tell you! 
I went round my kampung just now but can’t find any petai. 
When it comes to cooking Sambal Udang/Prawn, do not peel the shell of the prawn so that the shell can preserve the sweetness of the prawn. If my mom cooks Sambal Udang Petai, she will cook together with the prawn head still intact. I will not due to health purposes. Prawn head is high in cholesterol eh.
May 24th, 2011 by
Filed under: Seafood |
Filed under: Seafood |
May 24th, 2011 at 1:07 pm
mmm…yummy…love these
April 10th, 2013 at 10:53 pm
Love your recipes. How come no more new recipes?