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Friday, September 27, 2013

Nyonya Prawn Sambal Curry [Sambal Udang]

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
  1. Blend the spice paste ingredients in a processor until fine, then add tumeric powder.  Mix well and set aside.
  2. Dissolve tamarind pulp in water to extract the tamarind juice.  Strain and discard the tamarind seeds and pulp.
  3. 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].


  4. 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.
  5. Taste to adjust seasoning and boil for a few minutes until prawns are cooked.
  6. Dish out to serve with plain rice or nasi lemak.



    Notes: Visit this site for it's nutritional facts [here]
I'm linking this post to Cook Your Books #4 Event
 hosted by Joyce of  Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

10 comments:

Vivian Pang said...

The sambal paste sounds great! Great tip of prepare the paste in advance and use whenever needed. Have nice weekend ahead!

victoria bakes said...

this is so appetizing!!! you're cooking up my appetite now

Kimmy said...

Hi Victoria, yes indeed. We really enjoyed this curry especially when it was served piping hot.

Lite Home Bake said...

Kimmy, this looks delicious! Sudah terliur, nyonya :)

Kimmy said...

Hi Lite Home Bake, it tasted good and very presentable 'fresh big prawns'.

Kimmy said...

Hi Vivian, I always love cooking dishes that can prepared earlier so that I didn't have to sweat it out in the kitchen near meal time. Good for festive times like CNY dinners.

kitchen flavours said...

Hi Kimmy,
Yum, yum, yum, indeed! Looks delicious and surely add second plate of rice!
Thank you for linking with CYB!

Phong Hong said...

Kimmy, this is the sort of dish that will empty out my rice cooker! Great to mix the gravy with rice. So ho chiak!

Kimmy said...

Hi Joyce, this is a neat curry yet awesome with rice.

Kimmy said...

Hi Phong Hong, you're right. We did finish off the rice in one meal. My MIL was so happy cos' we really enjoyed it.

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