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Sambal Goreng Jawa (Stir-Fried & Fiery Hot Prawns)

Sambal Goreng Jawa (Stir-Fried & Fiery Hot Prawns)

Serves 2

30 mins

The trademark of Javanese dishes is their spices. A popular dish from Indonesia is Sambal Goreng Jawa. While it is traditionally made of beef, liver, lungs, and other meaty ingredients, you can substitute for some vegetables and seafood instead. You can even choose to combine them all.

If you’ve grown tired of the same old rendang daging or rendang ayam for your Eid feast, this seafood-based dish is packed full of a blend of spices coupled with subtly sweet and rich coconut milk to balance the strong flavors. 

Ingredients
  1. 300g small/medium-sized prawns with their heads removed 
  2. 10 quail eggs
  3. 100g tempeh (fermented soybean cakes) or tofu
  4. 3 red chilis
  5. 3 green chilis sliced diagonally
  6. 5 shallots thinly sliced
  7. 2 red onions minced
  8. 4 garlic cloves minced
  9. 2 galangal or ginger (3 cm) 
  10. 1 tsp pounded dried chili
  11. 4 tbsp oil
  12. 100ml coconut  cream (Kara)
  13. 130 ml water
  14. 1/2 tsp salt
  15. 3/4 tsp sugar
  16. 1 cup tamarind juice
  17. (Optional) 3 tbsp of cili boh or ground chili paste
  18. 1 tsp of belacan or prawn paste
Steps
  1. Shell and devein your prawns first and set them aside.
  2. Hardboil the quail eggs and peel them after. You can garnish them in wholes or dice them into smaller pieces.
  3. Grind the red chilis, shallots, garlic, and galangal/ginger into a paste. Make sure to leave some for the next step. This step is optional if you already have a pre-made paste available.
  4. Heat up your pan to medium heat and sauté your shallots, red onions, and garlic. Stir fry until the onions are caramelized. Be careful the onions don’t turn brown.
  5. Add to the pan the shelled and deveined prawns until they change color. 
  6. Pour in the tamarind juice and bring to a boil.
  7. Once they’re boiling, wait until the prawns are half-cooked before you add in the coconut milk. You can dilute it with water to reach your desired consistency. 
  8. Add the remainder of your spices, chili, and shrimp pastes. Stir fry until you can see oil rising to the surface.
  9. Lower the flame. Add in the boiled quail eggs, tempeh/tofu, sugar, and salt to taste. Throw in the green chilis as well. Adjust the seasoning according to your preference. 
  10.  Simmer while stirring occasionally. Keep this up until the sauce/gravy is thick or depending on your expectations.
  11. Sambal goreng jawa is best served with white rice to fully savor the burst of flavors.

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