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Sambal udang (spicy prawns)
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 6 small eschalots, halved
  • 4 garlic cloves
  • 40.00 ml chilli paste or sambal oelek
  • 12.20 gm shrimp paste or 4 anchovy fillets
  • 6 macadamia nuts
  • 36.80 gm canola oil or sunflower oil
  • 1 onion, thinly sliced
  • 40.00 ml tamarind concentrate
  • 60.00 ml grated palm sugar or raw sugar
  • 1kg green king prawns, peeled (tails intact), deveined
  • 2 large vine-ripened tomatoes, chopped
  • 250.00 ml Thai basil leaves, to serve
Instructions:
  • Finely chop eschalots and garlic in a food processor. Then add chili paste, shrimp paste, nuts, and 2 tablespoons of water. Blend until well combined, scraping down the sides as needed.
  • In a wok or deep frypan over medium-high heat, heat oil until shimmering. Sauté paste and onion for 2-3 minutes until juices evaporate. Pour in 1 1/2 cups (375ml) boiling water and add tamarind and sugar. Stir for 5 minutes until sauce slightly thickens. Add prawns and tomatoes and cook for 8 minutes until prawns are done. Serve with a sprinkle of fresh basil.

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