Vegetarian Prawn Sambal
Discover a bold and flavorful twist on a classic Southeast Asian dish with Vegetarian Prawn Sambal! This plant-based delight features tender konjac-based vegetarian prawns cooked in a rich, aromatic sambal sauce made with fragrant lemongrass, fiery red chilies, and a touch of tamarind for tanginess. Sweetened gently with palm sugar and balanced by a squeeze of lime, this dish is a perfect harmony of sweet, spicy, and sour flavors. Ready in under 40 minutes, it’s an easy yet impressive option for dinner, whether you're vegetarian or simply exploring meat-free meals. Serve it with steamed rice or crusty bread to soak up the vibrant sauce and garnish with fresh coriander for a refreshing finish! Perfect for lovers of Asian cuisine seeking vegetarian recipes packed with spice and depth.
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Recipe Information
Ingredients
- 200 g Vegetarian prawns (konjac-based)
- 2 tbsp Coconut oil
- 3 medium Shallots
- 4 cloves Garlic
- 2 Red chilies
- 1 stalk Lemongrass
- 1 inch piece Ginger
- 1 tbsp Tamarind paste
- 1 tbsp Palm sugar
- 0.5 tsp Salt
- 0.5 cup Water
- 1 Lime
- 2 tbsp Coriander leaves
Instructions
Begin by preparing the ingredients: peel and slice the shallots and garlic. Trim the lemongrass and mince it finely. Chop the red chilies, keeping the seeds if you prefer more heat. Peel and grate the ginger.
Heat the coconut oil in a large pan over medium heat. Add the shallots and sauté until they are soft and translucent, about 3-4 minutes.
Add the garlic, chilies, lemongrass, and grated ginger to the pan. Stir-fry for another 2 minutes until aromatic.
Add the konjac-based vegetarian prawns to the pan, and stir to coat them in the aromatic mixture. Cook for 5 minutes, stirring occasionally.
In a small bowl, mix the tamarind paste, palm sugar, and salt with 1/2 cup of water. Pour this mixture into the pan with the prawns.
Bring the mixture to a gentle simmer, allowing the sauce to thicken and reduce, which should take about 6-8 minutes.
Once the sauce has thickened to your liking, squeeze the juice of a lime over the sambal and stir well.
Remove from heat and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or your choice of bread for a complete meal.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 36.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
