Sambal udang (prawn sambal)
In this simple sambal udang from Ramael Scully, prawns and peas are simmered with a homemade sambal belacan, shallots and fresh turmeric until the prawns are tender and everything is coated in an intense, spicy sauce. It's best enjoyed with hot rice, boiled eggs and sliced cucumber. If you make extra sambal belacan, store it in the freezer and enjoy with raw vegetables or mixed into rice.
Ingredients
Metric
Imperial
Sambal belacan
- 50g of shallots, peeled and roughly chopped
- 10g of garlic, peeled
- 70g of shrimp paste, or belacan
- 100g of red chillies, deseeded
- 100g of whole dried kashmiri chilli, deseeded, and soaked in warm water
- 40g of tamarind concentrate
- 2 tbsp of lime juice
- 1 pinch of salt
- 1 pinch of cane sugar
Sambal udang
- 150g of vegetable oil
- 150g of shallots, thinly sliced widthways
- 20g of garlic, minced
- 30g of ginger, minced
- 5g of fresh turmeric, or 1tsp ground turmeric
- 240ml of water
- 1kg large prawns, size 16-20, head and shell removed and deveined
- 1 cup of peas
- 4 tbsp of tamarind concentrate
- 1 pinch of salt
- 1 pinch of cane sugar
Method
Wrap the shrimp paste in foil and toast in a pan or under the grill until it starts to smell fragrant
- 70g of shrimp paste, or belachan
Pound or blitz the shallots, garlic, toasted belacan (removed from the foil), fresh chillies and dried chillies together until they form a smooth or coarse paste. This can be done in a blender or pestle and mortar
- 50g of shallots, peeled and roughly chopped
- 10g of garlic, peeled
- 100g of red chillies, deseeded
- 100g of whole dried kashmiri chilli, deseeded, and soaked in warm water
Add tamarind and lime juice, then season with a pinch of salt and sugar. Sambal belacan can be stored in the fridge for a few days or frozen. Defrost the paste before using as needed
- 40g of tamarind concentrate
- 2 tbsp of lime juice
- 1 pinch of salt
- 1 pinch of cane sugar
In a medium-sized saucepan, heat the vegetable oil over a medium-high heat. Sauté the shallots, garlic, ginger and turmeric until they are soft and transparent. Add 3-4 tbsp of the sambal belacan, then sauté until fragrant. Add the water and bring to the boil
- 150g of vegetable oil
- 150g of shallots, thinly sliced widthways
- 20g of garlic, minced
- 30g of ginger, minced
- 5g of fresh turmeric, or 1tsp ground turmeric
- 1 cup of water
Add the prawns and peas, then bring everything back to the boil. Simmer until the prawns are almost cooked through. Finish off the dish with the tamarind and season with salt and sugar to taste. Serve with steamed rice, boiled eggs and sliced fresh cucumber on the side
- 1kg large prawns, size 16-20, head and shell removed and deveined
- 1 cup of peas
- 4 tbsp of tamarind concentrate
- 1 pinch of salt
- 1 pinch of cane sugar
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