Spicy, tangy and sweet, this sambal is a must-have for Malaysian households. Not only for nasi lemak, sambal udang can also be enjoyed with plain rice. The flavour of the shrimp infused with the sweet, spiciness of the chilli sambal adds fragrance for your table.
- 4 tbsp vegetable oil
- 450g shrimps / prawns
- 6 kaffir lime leaves
- 2 tbsp CSR Better Brown Sugar
- 1½ tsp salt (or to taste)
- 30 g tamarind paste
- 6 red chilies (seeded and cut into small pieces)
- 8 dried chilies
- 6 shallots
- 2 stalks lemongrass
- 1 inch galangal
- 3 cloves garlic (peeled)
- 6 candlenuts
- ¾ inch cube belacan (toasted)
- Blend all spice paste ingredients with ⅓ cup of water until smooth.
- Place tamarind paste in a small metal strainer over a bowl and mix with 1 cup of water to strain.
- Heat oil and add ground spice paste and kaffir lime leaves. Stir fry for 8 to 10 minutes until fragrant.
- Pour the strained tamarind juice and stir to combine. Place the lid and allow sauce to come to a boil. Reduce heat and continue to simmer for 3 to 5 minutes.
- Add protein of your choice either shrimp or prawn. Add sugar and salt.
- Let it simmer for 3 minutes
- Ready to serve with rice.