Sambal Udang (Prawns in Chilli Paste)
Sambal udang is absolutely delicious yet quick and easy. It's great for beginners because prawns don't overcook easily in chilli paste. The original recipe, from Cooking for the President, uses 180 ml oil. My adapted version reduces the amount to 80ml. That's plenty enough to give the dish a beautiful sheen.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 25 g dried chillies
- 30 prawns about 1 kg
- 35 g tamarind paste
- 40 g red chillies
- 160 g shallots
- 20 g buah keras (candlenuts)
- 80 ml corn oil
- 2/3 tsp belachan powder (toast and grind 3 g belachan into powder)
- 1 tbsp sugar
- 2 tsp salt
- 1 cup cucumber or winged bean slices
Instructions
- 1
Trim dried chillies. Soak in warm water till soft, about 30 minutes. Squeeze dry.
- 2
Trim prawn legs and feelers. Devein. Rinse and drain. Dry with paper towels.
- 3
Soak tamarind paste in 1 cup (240 ml) water. Knead and discard seeds and pulp. Set tamarind water aside.
- 4
Trim red chillies and wash. Peel shallots and wash.
- 5
Cut dried chillies, red chillies, shallots and buah keras into small pieces. Grind till smooth. Fry in corn oil over medium-low to low heat till medium brown. Add belachan powder. Stir through. Add tamarind water made earlier, sugar, and salt. Simmer till thick and oil separates.
- 6
Add prawns to chilli paste. Heat till just cooked, stirring and turning as necessary to cook evenly.Medium-size prawns are cooked once they turn red. Big ones would need a few more seconds. Add a bit of water if the sauce thickens too much.
- 7
Taste and if necessary adjust seasoning. Serve at room temperature with cucumber or winged beans on the side.