Pour the fresh prawn into the sambal. Coat the prawn with the spice paste and let it cook for two minutes. Meanwhile, Pour the tamarind juice into the sambal through a strainer to filter out the pulp and seeds. Season with salt and ground white pepper. Stir-fry over medium heat until the prawn is cooked. Harissa chili paste can substitute sambal especially in meat dishes such as roasted, grilled or cooked rub on beef, pork, lamb, and poultry. While the hotness is almost the same, the flavor is usually different from sambal. The texture of both pastes is the same. 4. Gochujang Chili Paste. Sambal has a vinegar/acidic taste while the chili garlic does not. Each has there uses and it depends if you need to cut through richness or add a sauce that is fragrant to a dish. Sambal just means chili sauce in Indonesian. It doesn't have to be acidic at all. A LOT of different versions of sambal exist. Sambal oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and sometimes vinegar. Some versions can also contain onion, lemon or lime juice, garlic, or sugar. Sambal is an Indonesian term that refers to a sauce made with chile peppers, and can include a variety of secondary ingredients. Step 1. Use a mortar and pestle or a food processor to blend the chiles, garlic, lime juice, salt, and sugar into a paste. Use a spatula to transfer the mixture to a container with a lid. Add the fish sauce, palm sugar, and tamarind paste. Continue to cook the paste on very low heat, stirring occasionally, until the sugar melts and the solids begin to separate from the oil, about 5 minutes. Remove from the heat. Use immediately or let cool, then refrigerate or freeze for future use. kU7hF7.

difference between sambal and sambal oelek