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.
Filed under: Seafood |