There are as many versions of Sambal Udang as there are cooks, but the basic ingredients are more or less the same.
Made with chilli paste and flavoured with belacan, Sambal Udang is best served with steaming hot rice.
This is a family recipe that calls for thinly sliced kaffir lime leaves to add a citrus note to the sambal.
- 3 tablespoons oil
- 600 g prawns, shelled and deveined
- 470 ml water
- 2 tablespoons tamarind pulp mixed with 120 ml water and strained
- 3 kaffir lime leaves, thinly sliced
- 2 teaspoons salt or to taste
- 1 teaspoon sugar or to taste
- 10 dry red chilies, deseeded
- 10 shallots, peeled
- 30 g belacan
- Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
- Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
- Add the prawns and continue to stir-fry for two to three minutes.
- Add the water and tamarind juice and bring to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.
This recipe first appeared in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.