Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many different recipes available. The one I love the most is my late mother’s sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend Salt and Turmeric’s authentic Malay sambal udang tumis (prawn sambal), which tastes different but equally delicious. Prawn sambal is always my most requested dish whenever I visit F.
So, you could imagine how overjoyed I was when F gave me a bottle of her sambal tumis a few weeks ago–all done and ready-to-go in a bottle. Naturally, the first thing I did after I came home from F’s was cooking up a nice serving of prawn sambal to go with my favorite roti jala (lacy pancakes).
Roti jala with sambal udang is a perfect “buka puasa” dish during the month of Ramadan and I wanted to share the following recipe with you.
5 tablespoons sambal tumis (click here for Salt and Turmeric’s easy sambal recipe)
1 quarter of a medium-sized onion
10 shrimps (peeled and deveined)
Salt to taste
Sugar to taste
1 teaspoon tamarind pulp (soaked with 1/4 cup of warm water and extract the juice)
1 teaspoon cooking oil
Heat up a wok with cooking oil and add the onions. Saute the onions until aromatic, then add in sambal and prawns. Add tamarind juice and bring the sambal udang to boil. Add salt and sugar to taste. Serve hot with roti jala/lacy pancakes.
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