Sambal Udang
Plump prawns tossed in a glossy, fiery chilli sambal with curry leaves — sweet, sour and hot in every bite.
15 mins Prep
20 mins Cook
3 Serves
Ingredients
- 500 g large prawns, deveined
- 4 tbsp Chitthi Spice Sambal Chilli Paste
- 1 onion, sliced into rings
- 2 sprigs curry leaves
- 1 tomato, chopped
- 1 tsp tamarind pulp, mixed with 3 tbsp water
- 1 tsp sugar
- Salt to taste
- 3 tbsp cooking oil
Method
- 1
Heat the oil and fry the sambal paste over medium heat until fragrant and the oil rises.
- 2
Add the sliced onion and cook until just softened.
- 3
Add the tomato and tamarind water, then simmer for 5 minutes.
- 4
Stir in the sugar and salt, tasting for balance.
- 5
Add the prawns and curry leaves, tossing to coat well.
- 6
Cook for 4 to 5 minutes until the prawns turn pink and are just cooked through.
- 7
Serve immediately with steamed rice.
