I chanced upon some belimbing in the market yesterday. Belimbing aka bilimbi is a very sour fruit, mostly used in Malay, Peranakan and Sri Lankan cuisine. I have made them into chutneys and pickles and added them to fish curry. l usually rub a bit of salt on the cut belimbing pieces to allow osmosis to occur. This action will release excess sap and juice hence reducing acidity. This afternoon I used belimbing to make a spicy and tangy Malaysian Style Prawn Sambal to be served with rice.
200 g fresh red chillies, cut into small pieces
150 g shallots
60 g toasted shrimp paste
40 g garlic cloves
35 g dried chillies, cut into small pieces and soaked in hot water for 20 mins
25 g candlenuts
200 ml water
3 tablespoons cooking oil
500 g belimbing, halved diagonally and rub about 5 g salt over the pieces and leave aside for half hour to release the sap so that it is not overly sour
100 ml coconut cream
200 ml water
20 g sugar
10 g salt
500 g medium prawns, shelled but with tails intact
- Place first 7 ingredients in a blender and blend till smooth.
- Heat oil in a pan and sauté the blended ingredients until oil separates.
- Add in the belimbing, coconut cream, water, sugar and salt and let it cook over medium heat until the belimbing softens.
- Add in the prawns and stir fry till the prawns are cooked. Add more water if you want a slightly runny gravy.
For more belimbing recipe: http://spice-queen.com/2015/05/sambal-ikan-bilis-belimbing/