Sambal Udang (Prawn Sambal)
- 3 tablespoons oil
- 600g (1.5 lbs) 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
- 30g (1 oz) belacan
- This recipe is gluten-free
- Produce
- Kaffir lime, leaves (3)
- Red chilies, dry (10)
- Shallots (10)
- Tamarind pulp (2 tablespoons)
- Seafood
- Belacan (30 g)
- Prawn/shrimp (600 g)
- Condiments
- Spice paste (1)
- Cooking & Baking
- Oil (3 tablespoons)
- Salt or (2 teaspoons)
- Sugar or (1 teaspoons)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published April 18, 2011 (1 year ago).
15 people saved this recipe.
