Ingredient and Portion
Sambal Udang (Prawns)
Submit Recipe
4 tablespoons cooking oil
Half kilo fresh prawns (deshelled and deveined)
1 cup of water
2 tablespoons tamarind pulp (mixed with 1 cup water and stained)
2 teaspoon salt
1 teaspoon sugar
Sambal (spice paste)
10 dry red chillies (soak in water before grinding)
15 shallots (peeled and sliced)
A tablespoon of Belacan (shrimp paste)
Half kilo fresh prawns (deshelled and deveined)
1 cup of water
2 tablespoons tamarind pulp (mixed with 1 cup water and stained)
2 teaspoon salt
1 teaspoon sugar
Sambal (spice paste)
10 dry red chillies (soak in water before grinding)
15 shallots (peeled and sliced)
A tablespoon of Belacan (shrimp paste)
Method
Combine all the spice paste ingredients in a blender and blend well.
Heat wok add cooking oil and blended spice paste and stir-fry till fragrant.
Add in fresh shrimps and continue to stir fry for about 3 to 4 minutes.
Add in water, tamarind juice to a quick boil.
Add salt, sugar and lime leaves.
Dish out and serve immediately.
Heat wok add cooking oil and blended spice paste and stir-fry till fragrant.
Add in fresh shrimps and continue to stir fry for about 3 to 4 minutes.
Add in water, tamarind juice to a quick boil.
Add salt, sugar and lime leaves.
Dish out and serve immediately.
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