Sambal Udang

Name: Sambal Udang
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g large prawns (peeled and deveined, tails left on); 8 piece dried chillies (soaked); 6 piece shallots; 2 cloves garlic; 1 tsp shrimp paste (belacan); 1 tbsp tamarind paste; 1 tsp sugar; 3 tbsp vegetable oil; salt (to taste)

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A Cooksy cook

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Prawns cooked quickly in a thick, sweet-spicy sambal of chillies, shallots and belacan. A fast, everyday Malay side dish that turns a handful of prawns into something fiery and fragrant in minutes.

Servings4 SERVINGS

Ingredients

0 of 9 gathered · scaled for 4

Method

Blend the sambal paste

Blend the soaked chillies, shallots, garlic and shrimp paste into a smooth paste.

Fry the paste

Fry the paste in the oil over medium heat for six minutes until it darkens and the oil separates.

The paste is ready when it smells toasted rather than raw and a thin layer of oil pools at the edges.

6 min

Add the prawns

Stir in the tamarind paste and sugar, then add the prawns and toss for four minutes until they turn pink and are cooked through.

4 min

Season and serve

Season with salt and serve hot with steamed rice.

halalunder-30-minspicyseafood

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Sambal Udang

4 steps · 2 timers · 4 servings