ReceptnaptárRecipes › Southeast Asian › Dinner
Sambal udang (prawns in spicy sambal)
A Malay dish: prawns in a thick, sweet-sour, strongly spicy chilli sambal. A common companion to nasi lemak, but also a complete dinner with rice on its own.
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Method
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- Blend the sambal ingredients with a little water into a smooth paste.
- In a pan, fry the paste in the oil over low-medium heat for 10-15 minutes, stirring often, until deep red and the oil separates out.
- Add the onion rings and fry for 2 minutes.
- Pour in the tamarind juice and water, season with sugar and salt, and cook for 3-4 minutes, until the sambal is thick and glossy.
- Add the prawns and toss in the sauce for 3-4 minutes, until pink and just cooked.
- Serve immediately with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the sambal slowly and patiently; that's what gives it depth and tames the raw heat of the chilli.
- Don't overcook the prawns; 3-4 minutes is enough.
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