Prawn Sambal (Sambal Udang)


4 tbsp Dried chili paste
8 Shallots, peeled and coarsely ground
1 tbsp Dried shrimp paste (belacan) powder
125 ml Cooking oil
500 g Prawns (shrimps), feelers and legs removed
tbsp Tamarind pulp, mixed with 2 tbsp water, squeezed and juice strained
6 tbsp Coconut cream, extracted from 1/2 grated coconut
Sugar and salt to taste




Combine dried chili paste, ground shallots and dried shrimp paste in a bowl and stir well. Heat cooking oil in a pot for 5 minutes and stir-fry chili paste mixture until fragrant. Add prawns, tamarind juice and coconut cream. Stir well. Season with salt and sugar to taste and keep turning the prawns until done.

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