Tuesday, 21 August 2012

Egg and Prawn Sambal

My family loves sambal dishes a lot, all sort of sambals are can be made egg, chicken, prawn, squid, anchovies, tofu and many more. The secret to get best sambal is proper cooking of chili paste until it's really dry and the raw smell gone. Today I have combined prawn and eggs for sambal, want to know how did I make this? Let's check my recipe.


3 eggs boiled and peeled
250 g prawns shelled 
1 onion sliced
20 dry chili (depending on preference)
5 cloves garlic
1 small piece of shrimp paste
2 tbsp tamarind juice
1 cup water
1/4 cup oil
1 tsp brown soft sugar
Salt to taste

Blend dry chili, garlic and shrimp paste with 1/2 cup of water into fine paste. I like my sambal spicy so I have added 20 dry chili.

In a pan, pour oil add onion and saute for a minute, now add in the blended chili paste and pour balance 1/2 cup of water and let it boil and thicken. The oil will be floating at this moment, you can skim out the excess oil before serving but do not reduce the oil before everything cook as you won't be getting perfect sambal.

Add in egg and prawn, pour tamarind, sugar and salt accordingly. Do not over cook the prawns, just let it turn pink and its ready to be served.

Do try and let me know how it turned out.


  1. Ohhhhh!!! Sambal is something I have grown to love after living in Singapore for 12 years now! Im drooling... Suman, this looks lovely!!!

  2. Thank you Sangeetha...this is my husband's fav....

  3. Super tempting masala..My H loves it:)


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Arthy Suman