Prawns with Sambal Belacan

Name: Prawns with Sambal Belacan (Udang Dengan Sambal Belacan)
Cuisine: Malaysian
Ingredients: Red chillies 8, seeded; Bird’s eye chillies (cili padi) 3, seeded; Dried prawn (shrimp) paste (belacan) 1 Tbsp; Garlic 1 clove, peeled; Salt to taste; Thick tamarind paste 2 tsp; Corn flour (cornstarch) as needed; Prawns (shrimps) 6, large, cleaned and feelers trimmed; Cooking oil 3 Tbsp; Sugar 1 tsp or to taste

Udang Dengan Sambal Belacan

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Prawns (shrimps) 6, large, cleaned and feelers trimmed
Corn flour (cornstarch) as needed
Cooking oil 3 Tbsp

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Lightly sprinkle prawns with corn flour.
Heat oil in a wok and fry the prawns on high heat. Add a bit of salt.
Remove prawns from the wok and set aside.
Combine ingredients for spice paste in a food processor and blend until smooth. Fry the spice paste over low heat until fragrant.
Add in the prawns, tamarind paste and sugar to taste