Sambal Udang (Prawn Sambal)

-serves 6

Sambal Udang is the perfect dish for those who like shrimp, spicy foods, and aromatic curry flavors. This fiery, piquant side dish is a great way to perk up any rice meal. All ingredients are easily found at all local supermarkets in Singapore and if you want to go that extra step further - head over to your nearest wet market one morning to get your hands on some super fresh deep-sea prawns. Enjoy the recipe!

Ingredients for Sambal Udang

¾ inch cube dried shrimp paste or Belacan (available in local supermarkets. Put leftover belacan in a ziplock bag and store in an air-light container for later use)
30g tamarind (available online and at Indian grocery stores)
3 tablespoons coconut oil
6 kaffir lime leaves, remove midrib, roll leaves then slice thinly
1 large onion, sliced
450g peeled, deveined medium-large deep-sea prawns (OR 900g whole prawns - peeled and deveined)
2 tablespoons palm sugar
1.5 teaspoons sea-salt (or to taste)

Spice Paste
6 large fresh red chilies, deseeded and cut into small pieces
8 dried red chilies, soaked in hot water for 30 minutes then chopped
6 shallots or 1 medium onion, peeled and cut into small pieces
2 stalks lemongrass, slice thick bottom half into thin rings
1 inch galangal, peeled and sliced
3 cloves garlic, peeled and roughly chopped
6 candlenuts (available at local supermarkets) or macadamias

Recipe

Blend all spice paste ingredients with ⅓ cup (80ml) water until very smooth.
Place belacan in a a small square of tin foil, cover on all sides and toast on low flame for about 2 minutes turning occasionally with a pair of tongs. Set aside to cool. Once cool, crush using the back of a spoon and set aside.
Place tamarind in a bowl with 1 cup (240ml) hot water. Set aside for 30 minutes. Stir and massage softened tamarind with your fingers to get all the pulp out of the fruit. Discard fiber and seeds. Set aside pulp.
In a wok or large frying pan, heat oil on medium flame. Add ground spice paste, belacan, and kaffir lime leaves. Stir-fry for 8-10 minutes until fragrant. Add sliced onions and stir-fry for 2-3 minutes until translucent.
Pour tamarind pulp into the pan. Stir to combine; bring to the boil. Reduce heat, cover, and simmer for 3-4 minutes.
Remove the lid. Add prawns, sugar, and salt, stir well. Continue cooking for 1-2 minutes until prawns are no longer pink.
Cover and continue to simmer for 3 more minutes until prawns are fully cooked. Serve hot with steamed rice.