Sambal Udang

Sambal. I quite know sambal at the back and in front of my cooking hands. Sambal.  Made before like countless times (Ayam Masak Merah & Nyonya Fish Sambal). Really, sambal is not a confusing cooking matter for me. In fact, sambal is my favourite. What else should I say when sambal is like smooth sailing cooking for me. However, this Sambal Udang is not the usual (Sambal Tumis Ikan Pari & Sambal Petai Udang Kering). Not at all. Why? Because its my own. My own coined recipe. What's the difference compared to the rest of the sambal udang? I think I should let you decide. Sambal Udang. Super delicious. Super inviting. Super hunger triggering.

Ingredients:
1 kg prawns ( remove heads, de-vein and leave the tail on; also pat dry)
7 shallots (slice)
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


For 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

Method

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.