Sambal prawn - How to prepare my favourite prawn in chili paste

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Sambal prawn (sambal udang) is a dish prepared with sambal tumis, a relish made with chilies, tamarind, dried shrimps, and belacan.

It is cooked with sambal, the chili paste with a balance of spicy, savory, tangy flavor. Sambal prawn is usually served as the side dish. The sauce takes center stage as it is extraordinary when served with nasi lemak or steamed rice.

 

Ingredients

Ingredients A (sambal tumis)

•    120g onion
•    3 cloves garlic
•    4 tbsp vegetable oil
•    15g dried chili
•    80g red chili
•    2 tsp belacan
•    2 tsp palm sugar
•    2 tsp tamarind paste
•    1/2 tsp salt
•    10g dried shrimp

Ingredients B (for the prawn)

•    1kg medium-sized prawn (weight includes head and shell)
•    2 medium-sized onions, cut into rings
•    1 tbsp tamarind paste
•    1/2 tsp salt
•    1/4 tsp ground white pepper
•    3 tbsp water
•    1 red chili, chopped
•    1 stalk scallion, chopped

 

Instructions

To prepare the sambal tumis:

1.    Remove the seeds of the fresh red chilies, then cut them into large pieces. 

2.    Cut the dried chilies into sections and remove the seeds. Boil them in water for ten minutes until soft. Remove and drain.

3.    Place the fresh and softened dried chilies into the blender. Let it blend for two to three minutes or until it forms a paste without visible chili pieces.

4.    Blend the onion and garlic with some water to form a smooth paste.

5.    Soak the tamarind pulp in water, then pass through a strainer to get the juice.

6.    Place the belacan in a pan over low heat and break it into large pieces. When it is dry, it will break down further into large granules with a distinct aroma.

7.    Soak the dried shrimps in water for ten minutes, then remove and drain. Blend it until it looks like meat floss. 

8.    Heat the oil in a wok over medium heat.

9.    Add the onion and garlic paste, then saute for three minutes.

10.    Pour the blended chili paste into it, then the tamarind juice, toasted belacan, and dried shrimps.

11.    Season with palm sugar and salt.

12.    Cook for about thirty minutes or until the oil starts to separate and float on the surface.

 

To cook the prawn:

1.    Remove the head, legs, and deveined. Wash thoroughly and drain.

2.    Cut two medium-size onions into rings, then add half into the sambal. Stir-fry it for two minutes.

3.    Pour the fresh prawn into the sambal. Coat the prawn and let it cook for two minutes.

4.    Add the tamarind juice.

5.    Season with salt and ground white pepper.

6.    Stir-fry over medium heat until the prawn is cooked. 

7.    Add half of the chopped scallion and red chili to the prawn and mix well.

8.    Dish out and sprinkle the remaining scallion and chilies to garnish. Serve.

 

Click here to find out more information about this recipe! 

Source: Taste of Asian Food. Reproduced with permission.

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