How to make Prawns in Sambal Sauce with Citrusy Sticky Rice - A delicious Thai preparation – spicy prawns served with orange flavoured sticky rice and a lovely salad.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Dried red chillies (सूखी लाल मिर्च )

Cuisine : Thai

Course : Main Course Seafood

Prawns in Sambal Sauce with Citrusy Sticky Rice Recipe Card

Prawns in Sambal Sauce with Citrusy Sticky Rice

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Prawns in Sambal Sauce with Citrusy Sticky Rice checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Tandoori Pomfret, Zamin Ki Machchi, Prawn Stew, Oven Baked Fish With Spicy Harissa.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Prawns in Sambal Sauce with Citrusy Sticky Rice Recipe

  • Prawns (medium) shelled and deveined 1/2 cup

  • Dried red chillies soaked in warm water 8-10

  • Birds eye red chillies 2-3

  • Garlic cloves chopped 8-10

  • Ginger chopped 1 inch

  • Shallots 4 medium

  • Tamarind paste 1 tablespoon

  • Fish sauce 1 tablespoon

  • Lemongrass 1 stalk

  • brown sugar/jaggery 1 teaspoon

  • Orange juice 1/2 cup

  • Sticky rice soaked 1 cup

  • Salt to taste

  • Sesame oil (til oil) 1 tablespoon

  • Oil 1/2 tablespoon

  • Vegetable stock 1 1/2 cups

  • Onion 1/2 medium

  • Tomato 1/2 medium

  • Iceberg lettuce leaves 1-2

  • Avocado 1

  • Juice of 1 lemon

  • Thai sweet chilli paste 1 teaspoon

  • Celery 1 stalk

  • Fresh coriander leaves finely chopped 1 teaspoon

  • Fresh parsley 1 sprigs


Step 1

Place red chillies, birds eye red chillies, half the garlic, half the ginger, tamarind paste, 2 shallots and 1teaspoon fish sauce in a blender jar.

Step 2

Finely chop half the lemongrass stalk and add to the jar. Add ½ teaspoon brown sugar and blendinto a smooth paste. Add salt if required.

Step 3

Heat sesame oil and oil in a deep non-stick pan. Finely chop remaining shallots.

Step 4

Add remaining garlic and ginger and sauté till light brown. Add chopped shallots and sauté for 1-2 minutes or till golden.

Step 5

Slice the remaining lemon grass stalk and add alongwith the prepared paste, mix and sauté for 5-10 minutes.

Step 6

Take rice in a bowl. Add ½ cup vegetable stock and 3-4 tablespoons orange juice. Cover with cling film and prick it with a knife. Cook in the microwave for 8-10 minutes or till well done.

Step 7

Add ½ cup vegetable stock to the cooked sambal mixture and mix well.

Step 8

Slice the onion and tomato. Roughly tear lettuce leaves and place these in a bowl.

Step 9

Deseed avocado and cut into cubes. Put in the bowl.

Step 10

Add remaining stock to the cooked paste mixture and mix well.

Step 11

Add half the lemon juice, salt and Thai sweet chilli paste to the salad and toss well. Chill in the refrigerator.

Step 12

To the cooked paste mixture, add the remaining fish stock, brown sugar and mix well. Add remaining lemon juice and prawns and mix well.

Step 13

Chop celery and add half to the prawns and rest to the salad.

Step 14

Add remaining orange juice, chopped coriander and salt to the rice and mix well. Heat in the microwave for 2 minutes.

Step 15

Put the rice in a mould and transfer onto a serving plate. Place salad on one side. Add the sambal prawns over the rice.Garnish with parlsey sprig andserve hot.