Sambal Tumis Udang (Sauteed Chilli Shrimp)
Serves 5 people
Prep time: 5 minutes
Cook time: 25 minutes
- 500 g tiger prawns, shell on
- 15 dried chili, soaked in hot water until softened
- 8 shallots
- 4 cloves garlic
- 1 red onion, sliced
- 20 g tamarind paste
- 3 Tbsp sugar
- 1 tsp salt
- 1 tsp turmeric powder
- 1 spring onion, chopped
- 8 Tbsp vegetable oil
- ½ cup water
- You may use any type of prawns for this recipe
Blend rempah (spice paste)
In a blender, blend dried chili, shallots and garlic until smooth. Add ¼ cup water to help you achieve a smooth consistency.
- Rempah refers to a paste of spices that gives a rich flavor to the dish
Make sambal paste
In a pan on medium heat, add 4 Tbsp vegetable oil and fry sliced red onion until brown.
Add the spice paste to the fried onion and continue cooking till oil surfaces.
In a bowl, mix tamarind paste with ¼ cup water with your hands. Remove any tamarind seeds in the paste, and strain with a sieve.
Pour tamarind mixture into the pan with the spice paste and let it thicken.
Season to taste with 1 tsp salt and 3 Tbsp sugar. Simmer on medium-low heat for 15 minutes or until it is reduced to a thick paste. Set aside.
In a bowl, add tiger prawns and 1 tsp turmeric powder. Toss well.
In a pan on medium-high heat, heat up 4 Tbsp vegetable oil and fry prawns for 1 to 2 minutes on each side until prawns are fully cooked.
- Fry the prawns in small batches, taking care to not overcrowd the pan, or too much moisture will be released by the prawns, causing them to be steamed, not fried
Garnish and serve
Add cooked prawns to the sambal. Mix well and let it cook for 2 minutes.
Remove from heat. Garnish with chopped spring onion and serve.