/ Sunday, July 14, 2013 / 5 Comments / Chinese , Malaysian , Seafood
Prawn Sambal-Sambal Tumis Udang
400 g Peeled Prawns
1 Medium (200 g) Red Onion, halved, sliced
40 g Tamarind Paste mix with 125 ml Water
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
5 Tbsp Peanut Oil
25 (25g) Dried Chilies, cut into smaller pieces
1 Medium Yellow Onion, peeled and coarsely chopped
2 (50 g) Shallots, peeled, chopped
2 Fresh Red Chilies, seeded and chopped
1 tsp Roasted Shrimp Paste (Belacan)
To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with yellow onion, red chilies, shallots, shrimp paste and blend until they become a paste.
Heat oil and cook the sambal paste on moderate to low heat. Cook until the sambal is fragrant. Then add the slice red onion. Give it a quick stir and mix in the tamarind mixture and season with sugar and salt.
Add the prawns into the sambal mixture; stir briefly until the prawns are cooked. Serve the prawn sambal at room temperature with steamed rice.