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Crispy Prawn Chilli Sambal
Description
Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans!
Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt
Quick Comparison
| Settings | Crispy Prawn Chilli Sambal remove | Mae Sri Thai Masaman Curry Paste remove | Crispy Fried Shallot Flakes remove | Sweet Potato Vermicelli remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Chilli Paste With Holy Basil remove |
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| Price | 4.94€ | 4.94€ | 3.94€ | 3.32€ | 10.94€ | 3.13€ |
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| Content | Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans! Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt | Masaman curry paste is a richly spiced paste originating in the south of Thailand close to the border with Malaysia. Masaman curries are made with a flavoursome blend of spices including cardamon, cumin and cloves, reflecting Persian influences on the dish. The thick, stew-like curry has a mild spiciness and a hint of sweetness. Mix this masaman curry paste with coconut cream and add to stir-fried lamb or beef. Ingredients: Garlic 22%, sugar 20%, soybean oil 15.2%, dried red chillies 13%, tamarind juice 11%, shallot 5.5%, salt 5.5%, salt 5.5%, lemongrass 3.3%, spices 2% (coriander seeds, cumin, cardamom, bay leaves, lesser galanga, cloves), kaffir lime 1.5%, galangal 1% | Fried shallots introduce a light crispiness to a dish, as well as distinctive oniony flavours. With texture being such an important aspect of Chinese cooking, crispy fried shallot makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. Crispy fried shallots are also the traditional garnish for a South East Asian congee, or savoury porridge. For more of a Western twist, try mixing some of the crispy onions into a panko breadcrumb coating for a flavoursome schnitzel or tonkatsu crust. Ingredients: Shallots 93%, vegetable oil (5%). Contains allergen: wheat flour (2%). | Sweet potato vermicelli is similar in texture to bean thread vermicelli, and turn transparent or glass-like when cooked - hence the name glass or cellopane noodles. They are most widely used in Korean japchae - vegetables stir-fried with sweet potato vermicelli. Sweet potatoes were brought to Japan in the 17th century, and then on to Korea in the mid-18th century to help alleviate famine. It has been a significant part of the diet in both countries since. To cook, soak in boiling water for 12-15 minutes. The sweet potato vermicelli noodles are packed in 4 x 100g nests. The noodles are an excellent gluten free alternative to wheat noodles. Ingredients: Sweet potato starch (67%), water | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. | Thai chilli paste with holy basil is a fragrant, spicy paste used in Thai cuisine. Holy basil is a herb native to South East Asia and is used in the stir fry dish pa kapao. Try rubbing fish with this Thai chilli paste before grilling or frying. Or add to stir fried beef, served with steamed rice. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0.8%, citric acid 0.2% |
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