Kabocha & Prawn Sambal with Coconut Rice
Region: Malaysia
This recipe for Kabocha & Prawn Sambal with Coconut Rice is inspired by local Malaysian flavors and cooking styles, offering a modern twist rather than a traditional or authentic dish. It features a spicy, aromatic sambal with tender kabocha and succulent prawns, perfectly complemented by fragrant coconut rice. (AI Generated Draft)
Ingredients
- 50ml
- 1tbsp
- 1.5piece
- 0.5cm
- 0.5clove
- 100g
- 0.5stalk
- 1piece
- 50g
- 1pinch
- 1piece
- 0.5tsp
- 0.5tsp
- 0.13tsp
- 80g
- 30ml
Ingredient shopping
Open Google Maps to find nearby supermarkets and gather ingredients.
Steps
- 1
1. In a small food processor or mortar and pestle, combine shallots, garlic, soaked dried chilies, toasted belacan, galangal, and lemongrass. Process or pound until a fine paste forms.
- 2
2. Rinse rice. In a small pot, combine rice, coconut milk, 30ml water, and knotted pandan leaf (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is cooked. Let it rest for 5 minutes before fluffing.
- 3
3. Steam or boil diced kabocha until tender but still firm, about 5-7 minutes. Drain and set aside.
- 4
4. Heat cooking oil in a small pan over medium heat. Add the prepared sambal paste and sauté for 5-7 minutes until fragrant and oil separates.
- 5
5. Add prawns to the pan and cook until they just turn pink, about 2-3 minutes. Stir in the cooked kabocha, tamarind paste mixture, sugar, and salt. Cook for another 2-3 minutes, stirring gently to combine flavors, ensuring prawns are cooked through and kabocha is heated.
- 6
6. Serve the Kabocha & Prawn Sambal hot with the coconut rice.