Description
A fiery prawn sambal, bursting with flavor. This family recipe is a delicious celebration of Malaysian cuisine.
Ingredients
Units
Scale
- 3 medium onions
- 4 cloves garlic
- 2 lemongrass stalks
- 2-5 Birds Eye chilies
- 1 tbsp belacan (fermented shrimp paste)
- 2 tbsp vegetable oil
- 1/2 tsp ground turmeric
- 1 lbs (500 g) raw, peeled prawns (shrimp)
- 1/3 cups (79 ml) water, just boiled
- 3 tbsp tamarind concentrate
- 2 tsp sugar
- 1/2 tsp salt
- 2 tsp light soy sauce
Instructions
- Prepare the Spice Paste
- In a food processor, combine the onions, garlic, lemongrass, and Birds Eye chilies. Process until finely diced.
- Cook the Spice Paste
- Heat a wok over high heat until smoking.
- Add the vegetable oil, heat for a few seconds until shimmering, then add the processed spice mixture and belacan. Fry over medium heat, stirring continuously, until fragrant and the mixture starts to ‘split’ (about 3-5 minutes).
- Add the Spices and Prawns
- Add the ground turmeric and fry for another minute, stirring briskly. Then, add the prawns and the 1/3 cup of just boiled water. Stir to combine, ensuring the prawns are well coated with the spice mixture.
- Season and Cook Through
- Add the tamarind concentrate, sugar, salt, and light soy sauce. Continue stirring until the prawns are pink and cooked through (about 3-5 minutes).
- Serve
- Serve the Sambal Udang hot with steamed rice and fried Chinese vegetables.
Notes
- For a less intense heat, reduce the number of Birds Eye chilies.
- If belacan is unavailable, substitute with 1/2 teaspoon of shrimp powder and a pinch of fish sauce.
- Store leftover Sambal Udang in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Malaysian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 150