My Grandmothers Sambal Udang Prawn Sambal Recipes

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PRAWN SAMBAL



Prawn Sambal image

Sambal udang is quite easy to make and you need only a few key ingredients-prawns/shrimps, sambal, belacan, and tamarind.

Provided by Rasa Malaysia

Categories     Nyonya Recipes

Time 15m

Number Of Ingredients 10

5 tablespoons cooking oil
500 g (17 oz.) shrimp, shelled and deveined
2 cups water
2 tablespoons tamarind pulp, mixed with 1/2 cup water & strained
3 kaffir lime leave, sliced thinly
2 teaspoon salt
1 teaspoon sugar
spice paste, 10 dry red chilies, soak in water before grinding
10 shallot, skin peeled and sliced
30 g (1 oz.) belacan, Malaysian shrimp paste

Steps:

  • Combine all spice paste ingredients in a blender and blend well.
  • Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
  • Add in shrimp & continue to stir-fry for about 2-3 minutes.
  • Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & kaffir lime leaves. Dish out & serve hot.

Nutrition Facts : Calories 335 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 243 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 2150 grams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat

MY GRANDMOTHER'S SAMBAL UDANG (PRAWN SAMBAL)



My Grandmother's Sambal Udang (Prawn Sambal) image

A spicy seafood dish full of love and memories.

Provided by Christina Soong-Kroeger

Categories     Main

Time 20m

Yield 4

Number Of Ingredients 13

3 medium onions, peeled, and chopped roughly
4 cloves garlic, peeled
2 lemongrass stalks, white part only, chopped roughly
2-5 Birds Eyes chillis
1 tablespoon belcehan (fermented shrimp paste)
2 tablespoons vegetable oil
½ teaspoon ground turmeric
500 grams (about 18 ounces) raw, peeled prawns (shrimp)
⅓ cup water, just boiled
3 tablespoons tamarind concentrate
2 teaspoons sugar
½ teaspoon salt
2 teaspoons light soy sauce

Steps:

  • Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
  • Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add processed mixture and belcehan.
  • Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to 'split'.
  • Add turmeric and fry for another minute, stirring briskly, and then add the prawns and ⅓ cup just boiled water.
  • Stir to combine, coating the prawns with the mixture.
  • Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
  • Serve with steamed rice and fried Chinese vegetables.

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