Prawn Sambal Sambal Udang Recipes

SAMBAL UDANG (PRAWN SAMBAL)

Steps:

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

SAMBAL UDANG (PRAWN SAMBAL)

Steps:

• Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
• Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.
• In a medium sized pot, heat vegetable oil. Add ground spice paste and kaffir lime leaves. Stir fry for 8 to 10 minutes until fragrant.
• Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. Reduce heat and continue to simmer for 3 to 5 minutes.
• Remove the lid. Add shrimps (prawns), sugar, and salt. Stir to get all ingredients well mixed.
• Place lid back onto the pot and continue to simmer for 3 minutes.
• Turn off stove. Dish into a serving bowl.

MY GRANDMOTHER'S SAMBAL UDANG (PRAWN SAMBAL)

Steps:

• Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
• Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add processed mixture and belcehan.
• Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to 'split'.
• Add turmeric and fry for another minute, stirring briskly, and then add the prawns and ⅓ cup just boiled water.
• Stir to combine, coating the prawns with the mixture.
• Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
• Serve with steamed rice and fried Chinese vegetables.

PRAWN SAMBAL

Steps:

• Combine all spice paste ingredients in a blender and blend well.
• Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
• Add in shrimp & continue to stir-fry for about 2-3 minutes.
• Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & kaffir lime leaves. Dish out & serve hot.

PRAWN SAMBAL (SAMBAL UDANG)

Steps:

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