Hello, my name is Emily. I’m a sambalholic. I love my sambal to be very spicy and pungent. I like to have it on my rice, noodles and sometimes in my soups. If I don’t have it frequent enough, I feel there’s a void in my life.
When Adam made the prawn scotched eggs with coconut, chilli sambal on Masterhef, my attention immediately drew to the sambal side of things. After all this is what a sambalholic does! :P I was delighted by the fact the recipe uses accessible ingredients and thankfully, no toasting of shrimp paste (belacan). As I once said before, I don’t want to smoke my neighbours out of their houses.
Despite no shrimp paste, the coconut sambal still has all the favourable elements that a good sambal should have – spicy, salty, sweet & pungent.