Sambal Seafood

We are having a BBQ gathering. I have decided to make my sambal belacan from scratch for the Sambal Sotong and Sambal Stingray.




Ingredients: 
- 1kg of sotong or prawns or stingray
- 1 tablespoon of belacan 
- 1 tablespoon of salt (adjust to preference)
- 2 tablespoon of sugar (adjust to preference)
- 8 dried chilis 
- 4 large chilis
- 3 stalks of lemongrass 
- 8 shallots
- 4 cloves of garlic
- 1 thumb-size ginger
- 1 tablespoon tamarind with water
- limes 

Procedures:
1) Blend chilis, lemongrass, shallots, garlic, ginger, tamarind water and 1 tablespoon of vegetable oil into a paste. 
2) In a frying pan, dry toast the belacan. Set it aside. 
3) Add 2 tablespoons of vegetable oil to the frying pan, add chili paste and belacan and fry until it turns dark brown. Add salt and sugar to taste. 
4a) For sotong or prawns: add sotong or prawns and flash fry it until just cooked. 
4b) For BBQ stingray: Place the sambal paste on the stingrays. Cover it up with aluminium foil and BBQ it over fire for 20-30 minutes. 
5) Serve with lime juice. 


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