Sambal Udang is a much celebrated recipe in my family and everyone loves it. My late grandmother made a killer dish of sambal udang ...its always the most popular dish on my family's dining table. Whenever she made sambal udang, everyone would be waiting for a great meal.
Sambal Udang is quite easy to make and you need only a few key ingredients- prawnl/shrimp, sambal, belacan, and tamarind. In our family, my late father is the one who loved eat Sambal Udang with petai (stinky beans). Personally I am not a fan of petai, I like my sambal udang really simple, with plenty of shrimps and the right balanced of spicy, sour, salty and a tint of sweetness from the freshness of shrimps.
Sambal Udang is great with steamed white rice. Infact, the sambal sauce so good and the shrimps are simply delicious.
Sambal Udang Recipe (Prawn Sambal Recipe)
5 tbsp cooking oil
500g shrimp(shelled and deveined)
2 cups water
2 tbsp tamarind pulp (mixed with 1/2 cup water & strained)
3 kaffir lime leave (sliced thinly)
2 tsp salt
1 tsp sugar
Spice paste
10 dry red chilies (soak in water before grinding)
10 shallot (skin peeled and sliced)
30g belacan (Malaysian shrimp paste)
Method:
1. Combine all spice paste ingredients in a blender and blend well.
2. Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
3. Add in shrimp & continue to stir-fry for about 2-3 minutes.
4. Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & lime leaves. Dish out & serve hot
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