Sambal Udang (Prawn Sambal)
Sambal Udang (Prawn Sambal) is a fiery side dish often served as a side dish to perk up any rice meal. A must-try for the spicy food fan.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp vegetable oil
- 1 lb shrimps (/ prawns (peeled and deveined) (450g))
- 6 kaffir lime leaves
- 2 tbsp sugar
- 1½ tsp salt ((or to taste))
- 30 g asam jawa (/ tamarind paste ** (rinsed))
- 6 red chilies ((seeded and cut into small pieces))
- 8 dried chilies
- 6 shallots (or 1 medium onion (peeled and cut into small pieces))
- 2 stalks lemongrass ((sliced bottom third into rings))
- 1 inch lengkuas ((peeled and sliced))
- 3 cloves garlic ((peeled))
- 6 buah keras ((candlenut) or macadamias)
- ¾ inch cube belacan ((toasted))
Instructions
- 1
Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
- 2
Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.
- 3
In a medium sized pot, heat vegetable oil. Add ground spice paste and kaffir lime leaves. Stir fry for 8 to 10 minutes until fragrant.
- 4
Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. Reduce heat and continue to simmer for 3 to 5 minutes.
- 5
Remove the lid. Add shrimps (prawns), sugar, and salt. Stir to get all ingredients well mixed.
- 6
Place lid back onto the pot and continue to simmer for 3 minutes.
- 7
Turn off stove. Dish into a serving bowl.