Sambal Udang is one of my favourite curry but not so much with my hubby. He avoids eating prawns. No idea what’s the reason and because of this, I had to cook only a small portion [1/2 portion].
This is a very tasty, aromatic prawn sambal. The curry is thick, just a little sourish, not really sweet and the spiciness is acceptable. Overall, I opined that it’s nice. It’s good serve with steaming hot rice and better still I would love it with coconut milk rice [Nasi Lemak] and sliced cucumber.
Recipe Source – adapted from Nyonya Flavours
500 gm medium size prawns – shelled
5-6 tbsp oil
10 gm tamarind pulp mixed with 250 ml water
1/4 tsp salt to taste
2-3 tbsp sugar to taste
Ingredients for Spice Paste [Blended together]
15 gm  dried chillies – soaked
100 gm  shallots
10 gm [2 cloves] garlic
1 stalk lemongrass – sliced
40 gm toasted belacan
- Prepare spice paste by blending all the ingredients in a processor until fine.
- Heat oil in wok, sauté spice paste with salt and sugar until fragrant and oil separates over medium low heat.
- Strain tamarind juice and discard the pulp. Pour into wok and stir to mix well.
- Bring to boil for a minute, then add in the prawns to cook.
- Bring to a boil until the prawns are cooked.
- Dish up and serve with rice.
I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours