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Amah’s fragrant sambal prawns Recipe

Amah’s fragrant sambal prawns Recipe

Amah’s fragrant sambal prawns Recipe

The ginger flower—with its rose-like pungency of turmeric, spike of ginger and freshness of galangal and lemongrass all rolled into one—is irresistible; something that leaves diners intrigued and returning for more. It is the most beautiful of all herbs, ranging from light to startling bright pink, with petals that appear to fold themselves into a prayerful pose. A sambal or salsa made with this mix of ingredients will create its very own perfume that is unmatched by any other combination of herbs in the Nonya repertoire.

Ingredients :

    • 2 tablespoons oil
    • 2 cloves garlic, minced
    • 1/2 tablespoon finely grated fresh ginger
    • 500 g (1 lb) fresh prawns, peeled, with tails left on
    • 1 tablespoon vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar 1/4 cup (60 ml) water
    • 1 teaspoon salt, or to taste


    • 5–8 red finger-length chillies, halved lengthwise and deseeded
    • 8 cm (31/4 in) fresh turmeric root, peeled and sliced
    • 10 cm (4 in) fresh galangal root, peeled and sliced
    • 5 stalks lemongrass, thick bottom part only, outer leaves discarded, inner part sliced
    • 1/2 turmeric leaf
    • 1 ginger flower, sliced
    • 10 g (1/4 cup) Vietnamese mint
    • 1 pandanus leaf
    • 2 teaspoons dried prawn paste (belachan), dry-roasted

Method :

    1. Prepare the Ginger Flower Sambal first by grinding the chillies in a food processor until smooth. Add the rest of the ingredients and continue grinding to a smooth paste. Set aside.
    2. Heat the oil in a wok and stir-fry the garlic and ginger over medium heat until golden, 1–2 minutes. Add the Ginger Flower Sambal and stir-fry until fragrant, about 3 minutes. Stir in the prawns and toss for 1–2 minutes until pink and coated well with the ground paste. Add the vinegar, soy sauce, sugar and water, mix well and simmer uncovered for 1 minute. Season with the salt and remove from the heat. Transfer to a serving platter and serve with steamed rice or a noodle dish.

SERVES : 4–6  
COOKING TIME : 10 mins