Have you tried the Glory™ sambal range? It is a collection of ready to eat sambal sauces, which comes in different flavours such as ‘Nyonya Sambal Chilli ’, ‘Anchovy Sambal Chilli' and ‘Sambal Chilli with Prawns’. This is a really great substitute if you are pressed for time or are on holidays and don’t have the necessary gadgets to make your sambal from scratch. If you are anything like me and need to get your 'fix' of sambal, this is a product for you. In my opinion however, stay away from the ‘Sambal Chilli with Prawns'. I am not partial to it at all. But I have to admit that I have not tried this in a few years, so if the manufacturers have changed the recipe, I am unaware of it. So if you do try it, let me know what you think.
As you can see, I made the prawn sambal using the ‘Nyonya Sambal Chilli ’ mix. To make it even tastier, I added some extra ingredients to the sauce. This is what I did.
Ingredients
½ kg green prawns. As I was on holidays, I used the ready shelled prawns (available from the deli section at your local Coles or Woolies supermarket). I find the green prawns in their shell to be much nicer in taste
3 cloves garlic – minced
1 large onion – sliced
1 tomato – cut into 8 wedges (optional)
Petai (See my post on PETAI) – thaw if frozen and drain if using Petai in brine. Rinse in cold water.
1 jar Glory™ Nyonya Sambal Chilli or Anchovy Sambal Chilli – available at most Oriental Asian grocers in Canberra.
3 to 4 tbsp tomato sauce
3 tbsp light soy sauce
Method
Heat 1 tbsp oil in a wok (there is already oil in the pre made sauce, hence the reason I put minimal oil – just enough to sauté the garlic). Sauté the garlic and add in the Glory™ sauce, tomato sauce and soy sauce. Cook until the oil seeps through and add in the petai. Cook for 1 min. If not using petai, just cook this oil seeps through and proceed to the next step
Next, add in the prawns. Cook for 2 to 3 mins or until the prawns are done. Just before lifting, add in the onions and tomato wedges. Stir well, lift and serve hot with rice.
PS: I did not add salt as the pre made sauce already has salt in it. In addition, the soy sauce is a substitute for salt too.
As you can see, I made the prawn sambal using the ‘Nyonya Sambal Chilli ’ mix. To make it even tastier, I added some extra ingredients to the sauce. This is what I did.
Ingredients
½ kg green prawns. As I was on holidays, I used the ready shelled prawns (available from the deli section at your local Coles or Woolies supermarket). I find the green prawns in their shell to be much nicer in taste
3 cloves garlic – minced
1 large onion – sliced
1 tomato – cut into 8 wedges (optional)
Petai (See my post on PETAI) – thaw if frozen and drain if using Petai in brine. Rinse in cold water.
1 jar Glory™ Nyonya Sambal Chilli or Anchovy Sambal Chilli – available at most Oriental Asian grocers in Canberra.
3 to 4 tbsp tomato sauce
3 tbsp light soy sauce
Method
Heat 1 tbsp oil in a wok (there is already oil in the pre made sauce, hence the reason I put minimal oil – just enough to sauté the garlic). Sauté the garlic and add in the Glory™ sauce, tomato sauce and soy sauce. Cook until the oil seeps through and add in the petai. Cook for 1 min. If not using petai, just cook this oil seeps through and proceed to the next step
Next, add in the prawns. Cook for 2 to 3 mins or until the prawns are done. Just before lifting, add in the onions and tomato wedges. Stir well, lift and serve hot with rice.
PS: I did not add salt as the pre made sauce already has salt in it. In addition, the soy sauce is a substitute for salt too.
This looks good VG and so easy to prepare. Will surely be trying this.
ReplyDeleteBest of luck. You may adjust the 'heat' of the sambal with the tomato sauce.
ReplyDeleteso this is the sambal that u made that almost made the neighbours call the cops. something stinks! lol.
ReplyDeleteYes....so embarassing.
ReplyDeleteBut I forgot all about it after I got my 'fix'. Betul-betul macam junkie I. Ketagih sambal, he!he!