Sambal udang (prawn sambal)

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.
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  1. Step 1

    Wrap the shrimp paste in foil and toast in a pan or under the grill until it starts to smell fragrant
  2. Step 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 mortar
  3. Step 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 needed
  4. Step 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 boil  
  5. Step 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