12 Ways To Use Chilli Sambal And Crispy Prawn Chilli In Your Cooking


Most of you are too young to remember, but if you lived in Australia in the 80s like I did, you’d know how hard it was to find Malaysian ingredients anywhere. That was why I had to learn how to make everything myself when I wanted to indulge in my craving for Malaysian food.

Nowadays though, you should be able to see quite a few Malaysian products on the shelves of your local Asian grocery store. This includes an ever growing range of chilli condiments, which broadly fall into two categories – ones called “crispy prawn chilli” or similar, and ones labelled “sambal”.

I know a lot of overseas Malaysians love these products because they’re great timesavers in the kitchen, but because I’ve been accustomed to making everything myself over the years, I have to admit I wasn’t quite sure how these bottled condiments measured up. I had the opportunity to evaluate them for the Malaysian Agriculture Counsellor Office, Sydney awhile back, and I was genuinely surprised at the quality of these items.

Here’s a video I made, with the help of examples from my Masters of Malaysian Cuisine chefs, on how to use these chilli sambals and crispy prawn chilli dips >> https://youtu.be/mpYfg1DhuSk

In some instances, depending on the dish, you can use the products straight out of the jar; in others, you would tweak them by adding extra seasoning to achieve the flavour you want, which would still save you a ton of time since you don’t have to make them up from scratch. I also discovered ways to “Malaysian-ise” your Western dishes by adding a spoonful of chilli sambal or crispy prawn chilli to your recipe.

Here’s a list of the 12 different uses for Malaysian bottled sambals and crispy prawn/shrimp chilli –

  1. Nasi Goreng (fried rice)
  2. Noodle Topping
  3. Stir-Fries
  4. Sandwich Spread
  5. Spaghetti Aglia e Olio
  6. Prawn Noodle Soup
  7. Baked Sambal Seafood
  8. Fried Kangkung
  9. Grilled Eggplant
  10. Nasi Lemak
  11. Canapé Spread
  12. Salad Dressing

The video covers them in greater detail, and I’ve also prepared a downloadable PDF which you can get in your inbox, by signing up to my mailing list here – MalaysianChefs.com/recipes

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