Sambal Udang (Malaysian Prawn Curry)


• Share on Facebook • Add to • Digg It!

I tried these at a local and not very clean Malaysian restaurant last week and they were so nice I decided to make them at home. The results were pretty much identical to the ones I had at the filthy floored restaurant, I even left my floor unswept all week in its honour.


For the curry paste:
8 spring onions
2 teaspoons shrimp paste
4 cloves garlic (chopped)
4 tablespoons red chilli sambal
4 macadamia nuts

Other Ingredients:
500g king prawns
4 tablespoons peanut oil
1 onion (sliced)
2 tomatoes (quartered)
1/2 tablespoon tamarind paste
1 teaspoon brown sugar

DIRECTIONS:To make the paste, blend into a smooth consistency all the paste ingredients using a food processor or hand blender, or god forbid a pestle & mortar.Heat the oil in a wok over a medium heat. Add the paste and cook for 4-5 minutes until the oil begins to separate. Add the onions, tomatoes, tamarind, sugar, 1 cup of water and some salt to taste. Reduce the heat to medium, cover and simmer for 5-10 minutes until the sauce thickens slightly. Add the prawns and cook until they turn opaque, about 1-2 minutes. Remove from heat and leave to sit for 5-10 minutes to let the flavours settle before serving.

SERVING:Nothing else other than boiled rice is required!

%d bloggers like this: