Sambal Udang
A sambal is a chilli-based paste popular throughout the Malaysian region. In the recipe below, we use tomatoes to provide a sauce that compliments the sambal kick. Every family sambal recipe is slightly different though, and some even use sweet and sour mangoes or other local fruits instead of tomatoes, so don’t be scared to experiment.
Ingredients
Sambal paste:
1/2 cup thai chillies, small dried2 garlic cloves, halved
4 shallots
1/4 cup sugar
1/4 cup lime juice
1/4 cup water
1/2 tsp salt
1 tsp belacan (shrimp paste)
2 candlenuts (can use macadamia nuts as a substitute)
Main dish:
Prawns (peeled)4 tbsp of sambal paste
Half an onion
2 ripe tomatoes, chopped
1 tbsp tamarind paste
1 tsp peanut or vegetable oil
1 -2 tsp palm sugar
Salt to taste
Steps
1. Using a pestle and mortar or blender, blitz the sambal ingredients into a paste.
2. Heat up a wok with the cooking oil and add the onions.
3. Add the sambal paste and fry on a medium heat for up to 5 mins.
4. Add the onions and simmer until soft.
5. Add the tomatoes, tamarind paste, palm sugar and salt.
6. Simmer until the tomatoes are well stewed.
7. Add the prawns and cook until tender (be careful not to over cook them!).
8. Serve alongside rice or roti canai.
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