Prawn sauté with sambal sauce
Sambal is one of the most popular sauces in Indonesia, used in many Indonesian dishes.
Sambal is made from red pepper, onion, garlic, and includes Umami Seasoning.
Combining prawns with sambal sauce creates a strong umami synergy with a local Indonesian taste.
- 7 oz (200g) Prawns, peeled
- 1/2 cup (25g) of Petai (Bitter Bean, can substitute green soybean)
- 2 pcs of Red Pepper
- 3 cloves Shallot
- 2 cloves Garlic
- 1 Bay Leaf
- 1 pc Galangal (also known as Thai ginger)
- 1/2 tsp Salt
- 1 tsp AJI-NO-MOTO®
- 5 tbsp Cooking Oil
- 2 tbsp Water
Put Red Pepper, Garlic, Onion, and Water in a blender or food processor to make a puree.
Heat the Oil, add the puree, Bay Leaf, Galangal, Petai (Bitter Bean), Prawns, cook until Prawns change color.
Add salt, AJI-NO-MOTO®, stir well, cook until done.
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