Grilled Sambal Prawns are pungent munchies made using prawns marinated with sambal paste which are grilled using skewers. Serve them for supper or as sides. Here is a video recipe to make Sambal Prawns.
Sambal is a pungent sauce made from an exotic variety of chillies which is used in Malaysian/Indonesian cuisines. Sometimes, even a paste of shrimp, garlic, onion, lime juice, palm sugar and other ingredients go into the making of Sambal.
Usually, Sambal is made using a mortar and stone pestle, however, these days, making it in a traditional way looks like a difficult proposition. But, the good news is that Sambal can be used along with various ingredients such as raw vegetables, fried fish or prawns and can be bottled up for almost a month.
I convinced myself to make sizzling Sambal Prawns as I had purchased sambal paste quite in advance. For making Grilled Sambal Prawns, all you need is sambal paste, medium prawns, oil and lemon juice.
To make the prawns flavorful, they are first marinated in sambal paste for two to three hours. By doing so, all the flavors of sambal get easily absorbed by the prawns. Before grilling these marinated prawns, they are first threaded in wooden skewers and then grilled on a hot grill pan.
Sambal Prawns do not turn oily as only the required amount of oil is used for making them. So, you can prepare these delish prawns for both supper or sides without getting tensed about the after-effects. We loved the way sambal paste had enhanced the flavours of prawns and instantly ate them up! Here’s a quick recipe for making Sambal Prawns:
Grilled Sambal Prawns
Ingredients
- 4 tbsp Sambal paste
- 500 g Medium Prawns (De veined and cleaned with tail on)
- Oil to brush
- 2 tbsp Lemon juice
Instructions
- Mix prawns with sambal paste in a bowl.
- Let it marinate for 2-3 hours.
- Heat a grill pan and brush it with oil.
- Thread the prawns in wooden skewers soaked in water for a few hours.
- Transfer the skewers on the hot grill pan and cook the prawns for 3-4 minutes on each sides.
- Sprinkle lemon juice on top.
- Serve hot.
Did you make this recipe? Let me know!