August Recipe: Sambal Udang

Sambal Udang, a Malaysia local Nyonya's food. Prawn Sambal is prawn cooked in fiery sambal and tamarind. Marinating some tamarind with enough water to make a thick creamy gravy for the dish is fairly important.

Some people like to adding lemon grass gives it some kick. It taste equally good. But if you are going to put Petai (Stink Bean) in it, then don't use lemon grass.

Ingredients
250gm Medium sized prawns, shelled and devined
3 Tablespoon lime juice
or 25gm Tamarind 1/2 cup water
1 round Tablespoon Sugar
1.5 teaspoon salt or to taste
6 ozs of oil

Pounded Ingredients
1/4 ozs dried chillies
4 fresh chillies
4 ozs shallots
1/2 ozs belachan
3 buah keras (candle nuts)

Method of cooking
1. Heat 5 ozs oil and fry rumpah, high heat. When begin to stick to pan, lower to medium heat.
2. Add tamarind juices and simmer for 5 mins, before adding bunga kantan or chean hong.
3. Add sugar, it matures the sourish taste.
4. Fry the prawns with high heat and fast to achieve the crunchy effect. Add in last and better before serving.
5. For thicker creamy consistency: Using the same recipe, add minus the tamarind and water, this dish gets thicker.

Source from Internet.

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by 旭日の革