Sambal Tumis Udang (Sauteed Chilli Shrimp)
Sambal Tumis Udang (Sauteed Chilli Shrimp)
Sambal Tumis Udang (Sauteed Chilli Shrimp)
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 5 minutes
  • Cooking Time 25 minutes
  • Yield 5 servings
  • 15 Dried Chillies, deseeded
  • 8 Shallots
  • 4 cloves Garlic
  • 4-6 tablespoon Vegetable oil
  • 1 golf ball sized Tamarind pulp
  • 1 litre of Water
  • 4 tablespoons Sugar
  • 3 tablespoons Salt
  • 500 grams Tiger Prawns, shell on
  • 1 teaspoon Turmeric powder
  • 1 bowl Rice
  1. In a pot, add dried chillies and enough water to cover Boil until they soften
  2. In a blender, blitz together shallots and garlic until fine. Remove and set aside
  3. In a blender, blitz the cooked chillies until it becomes a pulp and set aside
  4. In a shallow pan, add half the vegetable oil and put it on a medium heat. Add the onion and garlic mixture. Fry until fragrant and translucent
  5. Add the Chilli paste and fry for another 10 minutes on low heat until oil separates and turns red
  6. In a bowl, add a golf ball sized tamarind pulp and pour 1/2 cup of warm water. Mix until it becomes a paste. Add half this mixture into the sambal sauce and let it simmer for another 10 minutes
  7. Add 1 tablespoon of salt and 2 tablespoons of water. Taste and adjust
  8. In a bowl, add fresh prawns, turmeric powder and salt. Toss well
  9. Heat up a pan and add the remainder of the oil and bring to a high heat. Fry prawns for 1 minute on each side. Drain and add into sambal mixture
  10. Toss the prawns around gently in the sambal mixture and let it cook for 2 minutes
  11. Serve with rice

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