Sambal Udang (Prawn Sambal)
Sambal Udang (Prawn Sambal) recipe - Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves.
Servings: 4 servings
Calories: 245kcal
Ingredients
- 3 tablespoons oil
- 1.5 lbs (750g) 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
- 30 g (1 oz) belacan
Instructions
- 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.
Nutrition
Serving: 1grams | Calories: 245kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 1104mg | Fiber: 7g | Sugar: 17g