Full Recipe: http://themeatmen.sg/sambal-prawns Simple and takes less than 20 minutes to cook, we prefer the use of freshly made sambal and large tiger prawns as the sweetness of the prawns balances out the spiciness of the sambal when cooked inside. | The Meatmen Channel
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Full Recipe: http://themeatmen.sg/sambal-pra…
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FacebookThe Meatmen Channel
Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal. A must-try for the spicy food fan. Get recipe --> http://bit.ly/MCK-SambalUdang Watch full Youtube video --> https://youtu.be/wn96rGppgS0 Pin for later --> http://bit.ly/2tTmXcq | Malaysian Chinese Kitchen
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Spicy Prawn Sambal. Prefect combo with nasi lemak or any type rice. Prawn taste so good when we cook with correct ingredients and methods. Note : Some dried chili are less spicy, in that case we can use 12-15pcs dried chili to make the paste. I used less spicy dried chili in the recipe. Adjust the chili based (qty) as you preferred. Option : to use chili boh (packet chili paste). Cookings By Maria | Cookings By Maria
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First of all, if you are a sambal "expert" you may wana skip this video. You can continue cooking with your recipe. This recipe is for beginners and people who wanna learn on how to make prawn sambal. As I always say do not overcook your prawns, and cook your sambal in low flame. Sambal needs extra oil, without oil you can never get the oil to separate. You can always discard the excess oil once you done with your sambal. Happy trying all ❤❤❤ P/S : I know onion is expensive now, so pandai pandai
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