Sambal udang (prawn sambal)
In this simple sambal udang recipe from Ramael Scully, prawns and peas are simmered with a homemade sambal belacan, shallots and fresh turmeric until the prawns are tender and everything is coated in an intense, spicy sauce.
- Total:
Ingredients
- 50g of shallots, peeled and roughly chopped
- 10g of garlic, peeled
- 70g of shrimp paste, or belacan
- 100g of red chillies, deseeded
- 100g of whole dried kashmiri chilli, deseeded, and soaked in warm water
- 40g of tamarind concentrate
- 2tbsp of lime juice
- 1pinch of salt
- 1pinch of cane sugar
- 150g of vegetable oil
- 150g of shallots, thinly sliced widthways
- 20g of garlic, minced
- 30g of ginger, minced
- 5g of fresh turmeric, or 1tsp ground turmeric
- 240ml of water
- 1kg large prawns, size 16-20, head and shell removed and deveined
- 1cup of peas
- 4tbsp of tamarind concentrate
- 1pinch of salt
- 1pinch of cane sugar
Instructions
Step 1
Wrap the shrimp paste in foil and toast in a pan or under the grill until it starts to smell fragrantStep 2
Pound or blitz the shallots, garlic, toasted belacan (removed from the foil), fresh chillies and dried chillies together until they form a smooth or coarse paste. This can be done in a blender or pestle and mortarStep 3
Add tamarind and lime juice, then season with a pinch of salt and sugar. Sambal belacan can be stored in the fridge for a few days or frozen. Defrost the paste before using as neededStep 4
In a medium-sized saucepan, heat the vegetable oil over a medium-high heat. Sauté the shallots, garlic, ginger and turmeric until they are soft and transparent. Add 3-4 tbsp of the sambal belacan, then sauté until fragrant. Add the water and bring to the boilStep 5
Add the prawns and peas, then bring everything back to the boil. Simmer until the prawns are almost cooked through. Finish off the dish with the tamarind and season with salt and sugar to taste. Serve with steamed rice, boiled eggs and sliced fresh cucumber on the side