<\/p>\n

(one or more mixture of seafood)<\/p>\n

\n
• 20 huge shrimps \u2013 cleaned and deveined<\/li>\n
• 2 cups octopus<\/li>\n
• 2 cups scallops<\/li>\n<\/ul>\n

  The sambal when cooked with tomatoes can be poured over whole fried fish.<\/p>\n

   <\/p>\n

   <\/p>\n

  Method:<\/h3>\n

  \n
  • Heat the oil in a wok or pan. Add the onions and saute until the onions brown.<\/li>\n
  • Add the chili paste, lemongrass and cook the chili until the oil starts to float to the top.<\/li>\n
  • Now add the tamarind paste, lime juice and palm sugar.<\/li>\n
  • The mixture should start to thicken.<\/li>\n
  • Make sure the chili is well cooked. The only way to know this is by letting the oil float above the mixture.<\/li>\n
  • Add the seafood and cook for two to three minutes. No more.<\/li>\n<\/ul>\n

     <\/p>\n

    In Malaysia seafood is cooked fast over high heat to retain its flavour. Keep stirring the seafood to cook it fast under three minutes.<\/p>\n

    The saying goes\u2014either cook the seafood for two minutes or two hours. Two hours being a bad joke.<\/p>\n

    Remove the mixture from the pan as soon as the seafood changes colour.<\/p>\n

     <\/p>\n

    You should be tasting a thick saucy, red sambal with perfectly cooked seafood.<\/p>\n

     <\/p>\n

    Prep.Cook Time: half hour<\/p>\n

    Yield: serves 4 generous portions<\/p>\n

    Served with: Rice, cucumbers, tomatoes<\/p>\n

    Each and every image and text on this website is copyright protected. <\/em>Share the link itself, if you want to share this post.\u00a0<\/em>Do not repost or republish this recipe or the images without the author\u2019s written consent.\u00a0 Otherwise, you will be served with a DMCA Takedown Notice for copyright infringement.<\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"

        Seafood sambal   Hi everyone. You asked and here it is. Don\u2019t you dare cut back on the chilies now. Can you handle the heat?   This is the sambal most Malaysians go to for everyday cooking. Malaysian hot food is not just hot, it\u2019s tasty and spicy hot at the same time.<\/p>\n","protected":false},"author":82,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,3,90],"tags":[175,159,209,220,221],"_links":{"self":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5776"}],"collection":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/users\/82"}],"replies":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/comments?post=5776"}],"version-history":[{"count":11,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5776\/revisions"}],"predecessor-version":[{"id":5801,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5776\/revisions\/5801"}],"wp:attachment":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/media?parent=5776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/categories?post=5776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/tags?post=5776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}