Sambal Udang (Prawn Sambal)

Method4 steps · about 20 min

1. 1

   Step 1: Cut the dried chilies in half, soak them in warm water until soft, then remove the seeds and drain. Pound or process all the softened chilies, peeled shallots (10) and belacan into a smooth spice paste. Separately mix all the tamarind pulp (2 tbsp) with the ½ cup extraction water, squeeze to release the juice and strain out and discard the fibrous pulp. Keep the spice paste and strained tamarind liquid in separate bowls.

   Uses 10 dried red chilies, to soften and seed · Warm water, enough to soak the dried chilies · 10 shallots, peeled · 30 g belacan shrimp paste · 2 tbsp tamarind pulp · ½ cup water for tamarind extraction

2. 2

   Step 2: Heat all 3 tablespoons oil in a wok. Add all the spice paste from step 1 and stir-fry until fragrant and oil starts to separate. Add optional additional oil only if needed to keep the paste frying evenly.

   Uses 3 tbsp oil · All smooth spice paste · Additional oil, only if needed while frying the paste

3. 3

   Step 3: Add all the peeled and deveined prawns (1.3 lb) to the fragrant paste and oil from step 2. Stir-fry for about 2–3 minutes as an initial check, coating and turning the prawns; finish cooking them through in the next step.

   Check frying prawns · 3 minUses 1.3 lb prawns, shelled and deveined · All fried spice paste and oil in the wok

4. 4

   Step 4: Add all ¾ cup sauce water and all the strained tamarind liquid from step 1 to the prawn mixture from step 3. Bring to a quick boil, then add all the thinly sliced lime leaves and season with the ½ teaspoon salt and 2 teaspoons sugar, adjusting how much you add to taste. Continue just until the prawns are firm and opaque throughout. Serve the finished dish immediately in four portions, with optional ready steamed rice.

   Uses All prawn-paste mixture · ¾ cup water for the sauce · All strained tamarind liquid · 6 kaffir lime leaves, thinly sliced · ½ tsp salt, or to taste · 2 tsp sugar, or to taste · Ready steamed rice, optionally for serving