A Sambal is a sauce used in Indonesia, Malaysia, Singapore, Sri Lanka Cuisines, typically made from chilli peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice or other vinegars. Various recipes of sambals usually are served as hot and spicy condiments for dishes.
The Goan Cuisine Chilli Lime Sambal combination of chilli and lime with its depth of flavour makes an excellent glaze for beef and pork ribs, baked or grilled chicken, and skewered, chargrilled fish and prawns, veal medallions pan-fried or rack of lamb or pork.
A good accompaniment to barbecue meats, kebabs, cold meats, fish cakes, beef steaks, salmon or tuna bruchettes, vegetable fritters, and as a dipping sauce. As an ingredient in chilli mussels, crabs or prawns. Add to guacamole, mayonnaise, sour cream, pasta sauces, garlic butter, omelette or crepe fillings.
2 teaspoons Peanut oil
1 kilogram, peeled, tails intact Green Prawns
1 jar Goan Cuisine CHILLI & LIME SAMBAL
2 Green mangoes(sliced into thin strips)
1/2 cup Coriander leaves
1/2 cup halved lengthwise Mint leaves
1 cup Bean sprouts
1/4 cup thinly sliced Spring onions
1 tablespoon Lime juice
3 teaspoons Brown sugar
2 teaspoons Fish sauce
Place the mango, coriander, mint, beansprouts and spring onions in a large bowl. Mix the lime juice, sugar and fish sauce, pour over the salad and toss to combine.
Heat a wok or frying pan over high heat. Add the oil, prawns and CHILLI & LIME SAMBAL and cook for 2-3 minutes until golden and cooked through.
To serve place the mango salad on plates and top with the prawns. Serve with lime wedges.