This is my family RECIPE for our favorite sambal, Sambal Udang/Prawn Sambal. It goes great with rice or bread and is a good side dish for Nasi Lemak (Rice in Coconut Milk).

Recipe by Mama Ding

Total Time | 50 mins

Prep Time | 20 mins

Cook Time | 30 mins

Servings : 2 - 4

Ingredients

1 kg (2.2 lbs) fresh prawns, shelled
4 - 5 kaffir lime leaves/daun limau purut, sliced finely (save some extra for garnish)
1 tbsp tamarind paste/asam jawa dissolved in 1 cup water then strained to get 1 cup juice
1/2 tsp salt or to taste
1 tbsp sugar or to taste
1 stalk lemongrass/serai, smashed
3 - 4 tbsp cooking oil
For the spice paste, pound or blend the following ~
20 dried chillies, cut into 1.5 cm (1/2 inch) pieces and soaked in hot water till soft
2 red chillies, sliced
15 shallots, peeled
5 pips garlic, peeled
2 stalks lemongrass/serai (white part only), sliced
1.5 cm (1/2 inch) piece of toasted belacan/shrimp paste
1.5 cm (1/2 inch) piece of fresh turmeric root/kunyit, peeled and sliced
3 cm (1 inch) piece of galangal root/lengkuas, peeled and sliced
3 cm (1 inch) piece of ginger root/halia, peeled and sliced

Method

01 Prepare the spice paste first by pounding or blending.

Heat the cooking oil in a wok/pan. Saute the spice paste with the smashed stalk of lemongrass until the oil separates and rises, about 12 - 15 mins. The spice paste should be fragrant and the color darkened slightly.

02 Add the peeled prawns and stir fry for 1 - 2 mins. Add the tamarind juice and bring to the boil.

Add the finely sliced kaffir lime leaves.

03 Season with salt and sugar. Stir to mix well.

Taste and adjust seasoning if required.

04 Dish up and garnish with kaffir lime leaves. Serve hot.

Notes

You can also use the same spice paste for cooking squids or cockles. Add slightly more tamarind juice if you like more gravy.