Seafood Sambal Geprek

A delicious seafood twist on the classic sambal geprek, featuring crispy fried prawns and fish fillets smashed with aromatic sambal. This coastal-inspired variation brings the ocean's bounty to this beloved Indonesian dish.

Ingredients

For the Seafood:

• 400g large prawns, peeled and deveined
• 300g firm white fish fillets (like snapper or cod), cut into pieces
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• Oil for frying

For the Seafood Sambal:

• 15 red chilies
• 5 bird's eye chilies (adjust to taste)
• 4 cloves garlic
• 2 shallots
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp hot oil
• 1 lime, juiced
• 1 kaffir lime leaf, finely sliced

Instructions

Preparing the Seafood:

1. Pat dry the prawns and fish with paper towels to remove excess moisture.
2. In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, and paprika.
3. Coat the prawns and fish pieces in the flour mixture, ensuring each piece is well covered.
4. Heat oil in a deep pan to 350°F (175°C).
5. Fry the seafood in batches until golden and crispy - about 3-4 minutes for prawns and 4-5 minutes for fish.
6. Drain on paper towels and set aside.

Making the Seafood Sambal:

1. Prepare the chilies by removing stems (keep seeds for extra heat).
2. Slice the garlic and shallots thinly.
3. In a mortar and pestle, grind chilies, garlic, shallots, salt, and sugar until you achieve a coarse paste.
4. Heat 2 tablespoons of oil until smoking hot.
5. Pour the hot oil over the sambal mixture and mix well.
6. Add the lime juice and sliced kaffir lime leaf to the sambal and mix thoroughly.

Assembly:

1. Place the fried seafood on a serving plate.
2. Spoon the sambal generously over the seafood.
3. Using a pestle or the back of a spoon, gently smash the seafood with the sambal (be careful not to completely crush the seafood).
4. Serve immediately with steamed rice and a side of fresh cucumber.

Chef's Tips

• Choose fresh seafood - the quality of your prawns and fish will significantly impact the final dish.
• Don't overcook the seafood - it cooks faster than chicken and can become tough if fried too long.
• The citrus notes from lime juice and kaffir lime leaf complement seafood perfectly and add brightness to the spicy sambal.
• For extra flavor, marinate the seafood in a mixture of lime juice, garlic, and salt for 15 minutes before coating.
• If preparing from scratch isn't an option, this quality sambal is a worthy substitute that pairs excellently with seafood.

Variations

• All-Prawn Geprek: Use only prawns for a luxurious version
• Squid Geprek: Add crispy fried squid rings for variety in texture
• Coconut Crust: Add desiccated coconut to the coating for a tropical twist
• Lemongrass Infusion: Add finely minced lemongrass to the sambal for an aromatic dimension

Storage

Seafood geprek is best enjoyed immediately after preparation. Leftover seafood can be stored in the refrigerator for up to 2 days but will lose its crispy texture. The sambal can be stored separately in an airtight container for up to 5 days.

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes