Thursday, November 18, 2010

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.

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

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. 


  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!


Embracing the Fiery Passion: The Indispensable Chillies in Malaysian Cuisine and Gardening

In Malaysia, the love for spiciness runs deep in our culinary culture. Chillies, with their fiery punch, are an essential ingredient that ad...