Prawn Sambal
Sambal udang is quite easy to make and you need only a few key ingredients–prawns/shrimps, sambal, belacan, and tamarind.
Servings: 4 people
Calories: 335kcal
Ingredients
- 5 tablespoons cooking oil
- 500 g (1 lb) shrimp, shelled and deveined
- 2 cups water
- 2 tablespoons tamarind pulp mixed with 1/2 cup water & strained
- 3 kaffir lime leave sliced thinly
- 2 teaspoon salt
- 1 teaspoon sugar
- spice paste 10 dry red chilies, soak in water before grinding
- 10 shallot skin peeled and sliced
- 30 g (1 oz) belacan, Malaysian shrimp paste
Instructions
- 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.
Nutrition
Serving: 4people | Calories: 335kcal | Carbohydrates: 17g | Protein: 24g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 243mg | Sodium: 2150mg | Fiber: 2g | Sugar: 10g