Tuesday, October 25, 2011

Sambal Goreng Udang

I'm really excited because a very special friend from Singapore is coming to visit today! :) So between sprucing up my place and a starving hubby, I didn't have much time to prepare lunch. So, pre-mix to the rescue!

Although I don't often use pre-mix, I don't think there is any shame in using it. Sure, it's a shortcut, but if you are very pressed for time, then why not?

This dish takes less than 15 minutes to make. In fact, I'd turn on my rice cooker and before the rice is done, the dish is ready! Easy peasy!

Sambal Goreng Udang

16 large prawns, shells removed
1 green capsicum
1/2 onion
1 tablespoon of canola oil
1/4 cup of water
one packet of Sambal Goreng pre-mix (I use Indofood brand)

Heat oil in skillet over high heat. Fry onions until fragrant then add the capsicums. Stir fry the capsicums until semi-soft.

Add the pre-mix into the skillet and fry for one minute. Add water and fry for until capsicums are tender before adding the prawns. If the sauce is too spicy for you, add a bit more water. If it is too watery, just reduce the sauce by saueting it further. Best Blogger Tips


  1. oh... you reminded me of how much i love prawns...

  2. i love prawns too! curried, with sambal, steamed with wine, etc... lovely! :)

  3. I usually cook sambal goreng Indofood brand for liver, and it become sambal gorent hati.. I know it will be high in cholestrol... -_-" but I can't help it.. For me.. it's very delicious... ^_^ and when I want it to be more tasty, I'll just add coconut milk ^_^

    I start using instant spices, because when my mom teach me to make sambal goreng condiment, it's quite many things to do.. we use lemongrass, lime leaves, galangal, coconut milk and we have to grind garlic, shallot, tomato & chilli along with the salt and sugar together with stone pestle.. Don't know if it will taste different if using food processing, because my mom against using it... -_-"

    1. I love liver too! Never tried it with sambal goreng though. Thanks for the idea! and I agree, to make the sauce from scratch takes a lot of time and preparation. I've tried making it before for my nasi lemak and pounding the chili itself takes a long time! lol but yah, I also think that using the stone pestle will give u a better flavor for the sambal goreng because the ingredients are bruised and grounded together as compared to the uniformed chopping that comes from the food processor!