SAMBAL UDANG

PRAWN SAMBAL

Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves.

PREP TIME

5 minutes

 

COOK TIME

5 minutes

 

 

TOTAL TIME

10 minutes

 

 

INGREDIENTS

  • 3 tablespoons oil

  • 1.5 lbs. (600 g) prawn/shrimp, shelled and deveined

  • 2 cups water

  • 2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained

  • kaffir lime leaves, sliced thinly

  • 2 teaspoons salt or to taste

  • 1 teaspoons sugar or to taste

SPICE PASTE

SAMBAL SPICY

 

INSTRUCTIONS

  1. Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.

  2. Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.

  3. Add the prawn and continue to stir-fry for about 2-3 minutes.

  4. Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

Original Recipe

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