Name: Sambal Udang (Prawn Sambal)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 300 g (11 oz) king prawns; 250 ml (8 fl oz / 1 cup) water; 1 stalk lemongrass, white part only, bruised; 4 Tbsp vegetable oil; 4 Tbsp tamarind juice; A pinch of salt; 1 clove garlic, peeled; 1 medium white onion, peeled; 3 Tbsp dried chilli paste; 125 ml (4 fl oz / ½ cup) water; 1 stalk lemongrass, white part only, roughly chopped; 4 fresh red chillies; 8 shallots, peeled; 1 medium white onion, peeled and sliced; 2 Tbsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Sambal is the general term for spicy chilli-based pastes that are popular all over South East Asia. It takes time to make sambals, since the process of cooking the chillies is long, but it is well worth the time and trouble. I usually cook a big pot of sambal, pack it into small tubs, label them and place them in the freezer. This way, I do the work once and have a good supply of sambal, especially for those super-busy days when I don’t have the time to cook a proper meal. I just need to de