How to Make: Nyonya Prawn Sambal

A term for the female descendants of a Chinese ethnic group having relocated to the Malay Archipelago during the 15^th century, ‘Nyonya’ cooking (or Perankan) typically blends Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. One such ubiquitous dish that’s gradually become globally renowned: sambal is a hot sauce often taken for granted, regularly enjoyed as a meagre side dish.

With over 300 varieties – ranging from mild to extremely hot – sambal udang (prawn sambal) is a particularly popular variant. The prawns are, technically, the main draw, but never detract from the rich sauce, heady with chilli and garlic. Notting Hill restaurant ULI have shared their Nyonya prawn sambal recipe that’s simple to recreate at home. Serve with rice and plenty of sauce.

Ingredients

• Fresh green beans, 300g
• Raw tiger prawns, 300g, deshelled and deveined
• White onion, 1
• Salt, to taste
• Small onions, 8, pounded,
• Garlic, 4 cloves, pounded
• Candlenuts, 2, pounded
• Belacan (shrimp paste), 30g, pounded
• Chilli paste, 3 Tbsp
• Sugar, 2 Tbsp
• Cooking oil

Method

1. Heat 3 Tbsp of oil in a wok, stir-fry the small onions, garlic, candlenuts and belacan with chilli paste and sugar until fragrant.
2. Add all remaining ingredients and stir-fry until cooked.
3. Serve with rice.

Further information on ULI can be found here.

RELATED

• https://www.thelondoneconomic.com/food-drink/restaurants/restaurant-review-uli/02/10/
• https://www.thelondoneconomic.com/food-drink/make-thai-noodles-truffles-prawns/06/11/
• https://www.thelondoneconomic.com/food-drink/new-restaurant-openings-october-2018/01/10/

Print

Nyonya Prawn Sambal

The prawns are, technically, the main draw, but never detract from the rich sauce, heavy with chilli and garlic.

Course Main Course

Cuisine Global

Keyword Chilli, Prawn

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 300 g Fresh green beans
• 300 g Raw tiger prawns deshelled and deveined
• 1 White onion
• Salt to taste
• 8 Small onions pounded
• 4 cloves Garlic pounded
• 2 Candlenuts pounded
• 30 g Belacan (shrimp paste) pounded
• 3 tbsp Chilli paste
• 2 tbsp Sugar
• Cooking oil

Instructions

• Heat 3 Tbsp of oil in a wok, stir-fry the small onions, garlic, candlenuts and belacan with chilli paste and sugar until fragrant.
• Add all remaining ingredients and stir-fry until cooked.
• Serve with rice.