My mum used to cook this at home quite regularly but using ready bought fresh curry paste from the wet market. The taste varies each time. I came across this recipe from the book Nyonya Flavours where the curry paste is quite simple to prepare but rather spicy and tasty. So here is the recipe.
The Sambal Udang was good with Nasi Lemak and freshly sliced cucumber. Hmmm..... yummy, yummy. yummy. You can use shelled small prawns for this dish. This was cooked at my MIL's place and I wasn't able to take better shots of the dish cos' we were all too busy enjoying this piping hot curry.
Ingredients - Sambal Udang
Ground Spice Paste
10 dried red chillies [15 gm] - soaked and deseeded
10 shallots [100 gm] - peeled and cut small pieces
1 stalk lemongrass - slice the white part only
2-3 garlic [10 gm]
5 gm tumeric [I used 1 tsp tumeric powder]
500 gm prawns [medium or small] - shelled
5 tbsp oil
1/2 tsp salt to taste
3 tbsp sugar to taste [can reduce]
10 gm tamarind pulp [1 tbsp]
300 ml water
- Blend the spice paste ingredients in a processor until fine, then add tumeric powder. Mix well and set aside.
- Dissolve tamarind pulp in water to extract the tamarind juice. Strain and discard the tamarind seeds and pulp.
- Heat oil in wok, saute ground spice paste until aromatic and oil separates [can prepare paste until this stage and store in refrigerator until later use].
- Add in the tamarind juice and seasoning. Bring to boil for several minutes, then add in the prawns. Continue to stir fry to coat prawns with curry paste.
- Taste to adjust seasoning and boil for a few minutes until prawns are cooked.
- Dish out to serve with plain rice or nasi lemak.
Notes: Visit this site for it's nutritional facts [here]
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