Sambal Udang

A popular Peranakan dish, Sambal Udang is all about prawns. Whole prawns are sent swimming into a delicious pool of sambal that's flavored with prawn paste. The addition of tamarind juice gives it a tangy kick. Marinating some tamarind with enough water to make a thick creamy gravy for the dish is fairly important.

Some of us love your prawn deep fried with batter. But the Nyonya's love their prawns either cooked in tamarind called Assam prawns or spicy creamy udang.

How to Make Sambal Udang

Ingredients:

3 tablespoons oil

600g (1.5 lbs) prawn/shrimp, shelled and deveined

2 cups water

2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained

3 kaffir lime leaves, sliced thinly

2 teaspoons salt or to taste

1 teaspoons sugar or to taste

Spice Paste

10 dry red chilies, deseeded

10 shallots, peeled

30g (1 oz) belacan

Preparation:

1. Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
2. Heat up the cooking oil in a wok.
3. Add the spice paste and stir-fry until aromatic.
4. Add the prawn and continue to stir-fry for about 2-3 minutes.
5. Add in the water, tamarind juice and bring it to a quick boil.
6. Add in the kaffir lime leaves, salt, and sugar.
7. Dish out and serve immediately.