Udang dan Terung Masak Oyster Sauce

Pan-fried instead of deep fried, this version is healthier and easier to prepare. All you need is 15 minutes and a handful of ingredients to make this sambal tempeh. 

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Serve : 4-5 pax

Prep : 15 Minutes

Cook Time : 45 Minutes

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Ingredients

  • 300g prawns (peeled)
  • 1 medium eggplant (terung), sliced into wedges or rounds
  • 3 cloves garlic, sliced
  • 1 small onion, sliced
  • 3 tbsp Puteri Sos Tiram
  • 2–3 tbsp water
  • 2 tbsp cooking oil
  • Red chili or spring onions for garnish (optional)

Instructions

  1. Prepare the Eggplant:
    • Heat 1 tbsp of oil in a pan.
    • Sauté eggplant until slightly browned and softened. Set aside.
  2. Cook the Prawns:
    • In the same pan, add more oil if needed.
    • Sauté garlic and onion until fragrant.
    • Add prawns and stir-fry until they turn pink.
  3. Combine Everything:
    • Return the eggplant to the pan.
    • Add Puteri Sos Tiram and water. Stir well to coat.
    • Simmer for 2–3 minutes until the sauce thickens slightly and everything is coated.
  4. Serve:
    • Plate and garnish with sliced chilli or spring onions if desired.
    • Best served hot with white rice.

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