Tuesday, 28 March 2006

Prawn Sambal Spare Ribs

Saw this special recipe in a cookbook that I had bought recently. Usually we used Sambal Paste to cook either Seafood like for eg: Prawn, Squid or Fish. Sometime we also used it for Sambal Chicken. But I had not taste or heard using sambal to cook pork ribs. So I decided to give it a try. The ingredients are quiet straight forwards and to my surprised it actually doesn’t taste as hot as it look like….. Overall it’s a good try on this recipe for those who like sambal sauce, can give it a try on the Prawn Sambal Spare Ribs.

600g Spare Ribs(abt 16 2” pieces)
1 Teaspoon Chopped Shallot
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Spring Onion
150ml Chicken Broth/Water

½ Tablespoon Light Soy Sauce
1 Teaspoon Of Sugar
1 Tablespoon Custard Powder
1 Tablespoon Cornstarch
1 Egg White

½ Teaspoon Salt
1 Tablespoon Sugar
3-4 Teaspoon Bottle Prawn Sambal
2 Tablespoons Oyster Sauce

1. Wash and drain the spare ribs then mix with marinade and marinate for at least 30 minutes.
2. Coat the marinated ribs with some cornstarch and deep-fry in hot oil until golden brown, remove and drained.
3. Preheat a pan with about 1 Tablespoon of oil and add in the chopped shallot and garlic and stir-fry till fragrant.
4. Pour in chicken broth and seasonings, cook over high heat until the sauce is thicken.
5. Blend in pre-fried spare rib pieces and keep stirring until the rib pieces are well coated with the sauce.
6. Remove from the heat, sprinkler with chopped spring onion and serve hot.Posted by Picasa


  1. Ellena, what prawn sambal do you use? Is it the ABC brand?

  2. Em... i am not very sure...cos it given by my mum, she made it herself...by i think you can grab hold of some at the local supermarket.....


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