Remember this recipe where I used Yeo’s Sambal Udang for “BBQ Stingray” style sutchi fish? I did the same with these fat, crunchy prawns. And have you ever wondered how restaurants get the bouncy texture in their prawns? I marinated these prawns in cold water and sugar for 30 minutes before cooking, and they turned out firm with a fantastic bite. Rasa Malaysia has another more scientific method to achieving bouncy, crunchy prawns, so hop over and take a look! I am sure her method works better than mine, with the pH and all. It simply sounds more intelligent than my sugar and cold water method!

Makes 4 servings

What I used:

400 grams peeled prawns (I got mine frozen from Sheng Siong. The prawns are graded by size and come in a large packet)
1 can Yeo’s sambal udang sauce
1 red onion, sliced
Some parsley
Cold water and 2 teaspoons sugar, for marinate
1 teaspoon olive oil
2 chilli padi, cut (optional)

1. Marinate the prawns in cold water and sugar for 30 minutes.
2. In a wok or large pan, heat up the olive oil and fry half portion of the sliced onions til translucent (medium heat).
3. Turn up to high heat. Add the prawns and fry til just turning pink. Add the sambal sauce and chilli (if using), and fry til prawns are done.
4. Top with remaining sliced onions and parsley.

How much I spent:

$1.45 for Yeo’s Sambal Udang
$6 for prawns
$0.30 for onions
Everything else from my pantry!

Total cost per serving: $1.94

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Yeo’s Sambal Udang can be bought from Sheng Siong and is great with seafood dishes. Time for me to stock up on a few cans for lazy-to-cook days!

The post Another cheat dish: Easy Sambal Prawns appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

My secret: Yeo’s Sambal Udang!

I haven’t seen this in NTUC.. I get it from Sheng Siong for $1.45 a can. Jason introduced this to me because I don’t usually eat canned food, and he said that he used to eat it just like that with plain rice. This is not just sambal, it is little shrimps cooked in sambal.. so it is a legitimate “side dish”. I tasted it once but wish it was less salty.. I can’t eat this alone with rice! So I thought of using this as a topping over fish.. and this easy recipe was created.

Makes 2 servings

What I used:

1 piece sutchi fish or any fish you like, serious!
1 can Yeo’s Sambal Udang
1 purple onion
1 tablespoon chopped shallots
1 small teaspoon olive oil
Chili padi, spring onions, parsley for garnish

1. Preheat oven to 200 degrees. Place sutchi on an aluminum baking pan and bake for 15 minutes til cooked.
2. When fish is almost done, heat up oil in a small frying pan. Fry the shallots til fragrant.
3. Add the Yeo’s Sambal Udang, combine and heat through. Switch off the flame once sauce is bubbling.
4. Pour over fish and top with chopped onions, chili padi, parsley, spring onions and eat immediately! Please have a side of vegetables to go with it. Broccoli is good too!

How much I spent:

$1.20 for sutchi fillet
$1.45 for Yeo’s Sambal Udang
$0.30 for onions
Everything else from my pantry

Total cost per serving: $1.48

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Eat with lots of rice (me asking you to eat “lots of rice”? this is coming from my Cylon clone. ) ! You can also use the sauce with prawns and other seafood.. they go well together. Try it and let me know how it goes :)

The post Cheaterbug Recipe: Grilled Sutchi Fish with Yeo’s Sambal Udang Sauce appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.