Sambal Udang, or prawn sambal, is such a popular a dish that it could almost be considered a condiment.
Every family has their own recipe and it makes an excellent partner for the light, lacy Malaysian favourite, Roti Jala.
Roti Jala often appears for celebrations and is a popular staple for the breaking of fast during Ramadan, at high-tea and anytime friends and family gather to share a meal.
- 5 tablespoons sambal paste
- 1/4 medium-sized onion
- 10 shrimps, peeled and deveined
- Salt to taste
- Sugar to taste
- 1 teaspoon tamarind pulp, soaked with 1/4 cup of warm water and extract the juice
- 1 teaspoon cooking oil
- Heat the oil in a wok, sauté the onions until fragrant, add the sambal paste and prawns and give it a quick fry.
- Add the tamarind juice and bring the Sambal Udang to a boil until the prawns are just cooked.
- Season with salt and sugar to taste and serve hot with roti jala.
- 1 3/4 cup all-purpose flour
- 1 1/2 cup low fat milk
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
- 3/4 teaspoon turmeric powder
- 1/2 tablespoon oil or butter to grease the pan
- Sieve the flour and set aside.
- In a big bowl, combine all the ingredients except the oil and mix well. Strain the batter.
- Add 1/2 tablespoon of oil and set the batter aside.
- Heat up a frying pan over medium heat and grease it with some butter or ghee.
- Pour some batter into the Roti Jala mould over the frying pan and, as the batter flows through the holes of the mould, make circular rounds to form the lacy patterns.
- After the top is set or when the bottom turns light brown, remove the Roti Jala from the frying pan and roll it up into tube shapes or fold into triangles.
- Serve with the Sambal Udang.
This recipe first appeared in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.