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
3 kaffir lime leaves, sliced thinly
2 teaspoons salt or to taste
1 teaspoons sugar or to taste

SPICE PASTE

SAMBAL SPICY

INSTRUCTIONS

Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
Add the prawn and continue to stir-fry for about 2-3 minutes.
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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