Thursday, November 18, 2010

Sambal Udang

Thank you for staying true to me all you  precious followers. I am back with a prawn dish today. Oh-god, as I have already mentioned in "Prawn Devil Curry", this hell matter of cleaning prawns is hell of a chore for me. More so, when I had to patiently clean one kg of prawns. Hellish! For a home bound occasion. Done with cleaning, thanks to my blender for making it easy with blending the sambal paste, thereafter, cooking was rather simplified. Sambal of course is just so sensational when eaten with rice, this sambal is also akin a special yo-yo. I added curry leaves which is seldom the case for sambal (Sambal Udang Kering Petai, Nyonya Fish Sambal, Ikan Pari/Stingray Sambal & Ayam Masak Merah). But who cares right? Why limit invention till only the glass ceiling only, let it break beyond the sky as well, this nava-k's invented sambal udang broke through with savoriness and toothsomeness (Chicken Devil Curry, Chilli Soy Fish & Pada Salt Fish), packing a punch of our Malaysian tastes. Yum was the verdict from my friends, I of course smiled as a demure angel. Angel? Me? Definitely a question mark.

1 kg prawns ( remove heads, de-vein and leave the tail on; also pat dry)
7 shallots (sliced)
6 birds eye chillies (optional)
1 1/2 tbsp lime juice
4 sprigs curry leaves
5 tbsp oil
1/2 tbsp crushed palm sugar
Salt for taste
Note: for a smaller portion, portion out the ingredients accordingly.

For the chilli paste (blend/ground)
7 dried red chillies (soaked in water for 10 mins)
1 inch belacan (roasted over fire for 3-4 mins)
1 inch ginger
10 garlic
1 inch fresh turmeric/kunyit
1 large tomato

In heated oil, saute shallots.
Add chilli paste.
Cook till aromatic and oil splits. 
Add prawns, stir and cook till prawns are cooked to just a right texture. Please do not over-cook.
Add lime juice, curry leaves, birds eye chillies, palm sugar and salt.
Give a couple of stirs.
Remove from heat. 

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  1. nyum.! look delicous,, i'll try it :)

  2. 1 kg of prawns?? I can imagine the hard work all by yourself. Great turn out, Nava!


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