Name: Sambal Udang (spicy Prawns) Recipe
Total time: 40 min
Yield: 6
Cuisine: Malaysian

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Protein

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Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Vitamin B12

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How to make Sambal Udang (spicy Prawns) Recipe

Kate Tait

Crawler

Malaysian

Small eschalots,  halved

Garlic Cloves

Chilli paste or sambal oelek

Shrimp paste or 4 anchovy fillets

Macadamia nuts

Canola oil or sunflower oil

Onion,  Thinly Sliced

Tamarind concentrate

Grated palm sugar or raw sugar

Green king prawns,  peeled,  deveined

Large vine ripened tomatoes,  chopped

Process eschalots and garlic in a food processor until finely chopped. Scrape down sides, add chilli and shrimp pastes, nuts and 2 tablespoons water. Process to combine.

step 1

Heat oil in a wok or deep frypan over medium-high heat. Add paste and onion and stir for 2-3 minutes until juices evaporate. Add 11/2 cups (375ml) boiling water, tamarind and sugar. Stir for 5 minutes or until sauce thickens slightly. Add prawns and tomatoes. Cook for 8 minutes or until prawns are cooked through. Serve scattered with basil.

step 2

Taste