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Sambal Udang (Spicy Prawn) ~ Malaysia


1 lb med to large-sized prawns or shrimp, shelled or un-shelled
4 tbsp cooking oil
1 large onion, sliced
1 tbsp tamarind paste
1 cup water
1-2 tbsp sugar or dark brown sugar
salt to taste
8 shallots
2 tsp dried shrimp paste (belacan)
4 cloves garlic
10 dry chili
1 stalk lemongrass (serai)
1/2 cup coconut milk (optional)

To Prepare :

1) Using a mortar & pestle or blender, grind shallot, shrimp paste, garlic, chili and lemongrass into paste.

2) Heat cooking oil in a wok. Stir-fry ground paste till quite toasted and oil starts to ooze, about 5 mins

3) Add onions, tamarind, sugar, salt and coconut milk. Mix well and cover, reduce heat to med, simmer till sauce thickens.

4)Add prawns, stir-fry until just opaque - do not overcook!

Dish onto serving plate, allow to sit 10 mins or so, for prawns to absorb flavors
Serve with steamed rice or Nasi Lemak [Coconut Rice]


Steve said...

This Sambal Udang looks really spicy to me.. Hot hot. Hee.
I need to buy some prawn and give this recipe a try :)

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