Recipe: Sambal Udang (Prawn Sambal)

Our family loves eating nasi lemak, and since MCO started last year, I've made it countless times at home - either served with beef rendang, chicken rendang, ayam masak merah, sambal sotong or sambal prawns. Always satisfying, I guess you can call it our "happy meal".

One of my personal favourites is this sambal prawn, using these small and sweet prawns from Sungai Besar. The sambal is sweet and spicy, and is absolutely delicious spooned onto the rich coconut rice. 

Sambal prawn

Nasi lemak with sambal prawn and acar jelatah

Sambal prawns (sambal udang)

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves 4

Ingredients
300g peeled prawns
2 tbsp cooking oil
1 large yellow onion, halved and finely chopped
2 tbsp cili giling
300ml water
1/2 tsp caster sugar

1/2 tsp salt

1 tbsp tamarind pulp

1/2 tsp chicken stock granules 

4 kaffir lime leaves, snipped

1. Soak tamarind pulp in 100ml of water. Remove seeds and set aside.

2. In a wok or pan, heat the oil over medium high heat. Add onions and cook for 4-5 minutes, until slightly softened. 

3. Add cili giling and saute for a few minutes, until fragrant. Then, add 200ml water, tamarind juice (from Step 1) and kaffir lime leaves. 

4. Season with sugar, salt and chicken stock granules. Simmer on medium heat for 10 minutes.Add more water, a little at a time, if sambal looks dry.

5. Add in prawns and cook for about 1-2 minutes, depending on size of prawns. Serve with coconut rice, crispy ikan bilis, toasted peanuts, fried egg/boiled egg and acar jelatah/ sliced cucumber. 

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