117min 4 ppl
Sambal Udang
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
356 kcalper person
Protein 32g
Carbs 12g
Fats 20g
About this dish
Whole prawns tossed through a fiery, tamarind-sharpened sambal built on toasted shrimp paste, blended chilli and shallot, cooked hard and fast until the shells turn deep red and glossy.
Allergy Info
Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves4
Fish & Seafood
- Raw King Prawnsshell-on, deveined500 g
Tins & Jars
- Tamarind Paste20 g
Dried Goods
- Palm sugar10 g
Spices & Seasonings
- Dried Red Chilliessoaked and blended10
Oils & Condiments
- Shrimp pastebelacan, toasted10 g
- Vegetable Oil50 ml
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
Method
1
Peel and devein the prawns, leaving the tails intact.
Approx. 8 minutes
2
Blend the soaked chillies, shallots and garlic into a smooth paste.
Approx. 6 minutes
3
Toast the shrimp paste in a dry wok for 2 minutes until fragrant, then add the vegetable oil and the blended chilli paste.
Approx. 4 minutes
4
Fry the paste for 10 minutes, stirring often, until darkened and the oil separates.
Approx. 10 minutes
5
Stir in the tamarind paste and palm sugar and simmer for 2 minutes.
Approx. 2 minutes
6
Add the prawns and toss through the sambal for 5 minutes until they turn pink and opaque and are cooked through.
Approx. 5 minutes
7
Serve immediately while the sambal is glossy and hot.
Approx. 3 minutes
