三拜虾<<Sambal Prawns>>
三拜，不是拜拜的意思，南洋一带，三拜Sambal多指辣酱或辛香料制作而成的辣酱。这个食谱里用的是Sambal Belachan,虾酱三拜正是辣椒加了虾酱来制作。虾酱是南洋厨房不可或缺的调味圣品。它是用小虾头制作的虾头捣的酱，经腌制，发酵，结块，晒干过程来制作。使用入菜时再烘香烘熟之后才使用，味道鲜咸浓香，特别惹味，吃过的人都很难忘记它的“香”。
# Ingredients :
(A)
油 oil - 200 ml
削皮黄瓜 peeled cucumber - 20g ( cut into small pieces)
大白虾 white Prawns - 300 g ( peeled center shell , use a tooth pick to pick away the intestine. If the size is big , need to cut a butterfy cut at the back.)
(B)
油 oil - 2 tbs
洋葱 onions - 2 no ( finely shredded horizontally)
马来煎粉 baked beachan powder - 1 1/2 tbs
红辣椒 red chiles - 8 nos (blended, if you like spicier may add in chili padi)
(C)
罗望子汁 turmarind juice - 30 ml
椰糖 gula melaka - 1 tbs ( blended)
水 water - 200 ml
盐 和糖 调味 salt and sugar to taste
葱花装饰 finely sliced spring onions to garnish
# Methods:
1) Heat up a pan at medium heat , add in oil, heat up fry the prawns , then the cucumbers , fry the white prawns until golden brown, drain both together and set aside.
2) Heat up another pan at medium heat , add in oil , saute onions until slightly soft add in baked belachan , chili paste and fry until fragrant and the oil turns red.
3) Add in white prawns , pour turmarind juice and gula melaka , stir fry for a while .Add in water, turn to high heat , stir consistantly while the sauce boiling, stir until thicken a bit, lower the flame , adjust to your taste with sugar and salt. Garnish with spring onions.
Serve Hot ~
Bon Appetit~!
方法：
1）中火加油把锅子烧热，下黄瓜和虾煎熟，沥干备用。
2) 另一锅子，用中火烧热油，下洋葱炒几下，续下三拜酱，炒至香气四溢。
3）下罗望子汁，椰糖和水，烧滚，加入虾和黄瓜加盖，焖10秒，揭盖兜炒几下，调味后，装盘，用少许葱花作装饰。准备上菜。
乘热品尝~！
# Ingredients :
(A)
油 oil - 200 ml
削皮黄瓜 peeled cucumber - 20g ( cut into small pieces)
大白虾 white Prawns - 300 g ( peeled center shell , use a tooth pick to pick away the intestine. If the size is big , need to cut a butterfy cut at the back.)
(B)
油 oil - 2 tbs
洋葱 onions - 2 no ( finely shredded horizontally)
马来煎粉 baked beachan powder - 1 1/2 tbs
红辣椒 red chiles - 8 nos (blended, if you like spicier may add in chili padi)
(C)
罗望子汁 turmarind juice - 30 ml
椰糖 gula melaka - 1 tbs ( blended)
水 water - 200 ml
盐 和糖 调味 salt and sugar to taste
葱花装饰 finely sliced spring onions to garnish
# Methods:
1) Heat up a pan at medium heat , add in oil, heat up fry the prawns , then the cucumbers , fry the white prawns until golden brown, drain both together and set aside.
2) Heat up another pan at medium heat , add in oil , saute onions until slightly soft add in baked belachan , chili paste and fry until fragrant and the oil turns red.
3) Add in white prawns , pour turmarind juice and gula melaka , stir fry for a while .Add in water, turn to high heat , stir consistantly while the sauce boiling, stir until thicken a bit, lower the flame , adjust to your taste with sugar and salt. Garnish with spring onions.
Serve Hot ~
Bon Appetit~!
方法：
1）中火加油把锅子烧热，下黄瓜和虾煎熟，沥干备用。
2) 另一锅子，用中火烧热油，下洋葱炒几下，续下三拜酱，炒至香气四溢。
3）下罗望子汁，椰糖和水，烧滚，加入虾和黄瓜加盖，焖10秒，揭盖兜炒几下，调味后，装盘，用少许葱花作装饰。准备上菜。
乘热品尝~！
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