Sambal Udang

Ingredients

• 500g large prawns, peeled and deveined, tails left on
• 10 dried red chiles, soaked and drained
• 6 shallots
• 3 cloves garlic
• 1 tsp belacan (shrimp paste)
• 2 tbsp tamarind pulp soaked in 1/4 cup warm water, strained
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 4 kaffir lime leaves, torn

Before you cook

• Soak the dried chiles in hot water for 15 minutes, then drain.
• Soak the tamarind pulp in warm water for 10 minutes, then strain and reserve the liquid.
• Peel and devein the prawns, leaving the tails on.
• Blend the soaked chiles, shallots, garlic and belacan into a smooth paste.

Steps

1. Heat the oil in a wok or wide pan over medium heat.
2. Add the chili paste and fry, stirring often, for 10 minutes, until the oil starts to separate from the paste.
3. Stir in the tamarind liquid, sugar and salt.
4. Continue frying for 5 minutes, until the paste turns a deep brick red.
5. Add the kaffir lime leaves.
6. Add the prawns and stir to coat them in the sambal.
7. Cook for 3 to 4 minutes, until the prawns turn pink and curl.
8. Taste and adjust the salt and sugar.
9. Serve hot with steamed rice.