Black Sauce With Dried Anchovies And Belimbing
Black Sauce With Dried Anchovies And Belimbing is a Ready to Eat dish. This is an age old recipe that has been passed down from generation to generation. The black sambal’s ultimate taste will heighten your appetite. There are no artificial chilli flavourings, no artificial sour flavouringa and no artificial colouring .
Prawns In Black Sauce With Dried Anchovies And Belimbing
- 10 medium sized prawns (Clean and de-veined but leave the tail intact)
- Black Sauce With Dried Anchovies And Belimbing (Sambal Hitam)
Clean and de-vein the prawns. Pat dry so that it would not splatter and leave it aside.
Pour some oil in a frying pan or wok and heat it up. Pan fry the prawns till they turn pinkish. Make sure to pan fry both sides. Do not pan fry all 10 prawns at one go. Do in batches of 5. Leave them on a paper towel to cool. (Note: Use only 1 to 2 tablespoons of oil as you are pan frying and not deep frying)
In the same pan that you seared the prawns, add in the Black Sauce With Dried Anchovies And Belimbing (Sambal Hitam). You can add more or less according to your preference plus you can add some water to thin out the sauce and make the dish saucy. Just saute for 1 minute and add in the prawns. Give a good mix and toss so that every prawn gets coated with this yummy and tasty sauce. Since all ingredients have been pre-cooked, it will take only another minute or so to be ready. (Note: The same oil that we pan fried the prawns is used as it already has great umami flavour in it)
You can now turn off the heat and the dish is ready to be served. Goes well with warm rice, bread, pasta and noodles.
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