MALAYSIAN SAMBAL UDANG

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MALAYSIAN SAMBAL UDANG (MALAYSIAN PRAWN SAMBAL)
Sambal is a hot sauce or gravy/paste typically made from a mixture of variety of chilli peppers.
It is a native to the cuisines of Indonesia, Malaysia, Brunei, Singapore and Sri Lanka. Sambal udang is a fiery and piquant side dish often served as an accompaniment to perk up rice meals.

Ingredients
1. Prawns 1lb (peeled and deveined)
2. Kaffir lime leaves 6
3. Sugar 1tsp (optional)
4. Salt to taste
5. Tamarind paste 30g
6. oil 4tbsp

Paste
1. Chilli powder 2 tbsp.
2. Shallots 5 chopped
3. Lemongrass 2 stalks
4. Galangal 1"
5. Garlic 3 cloves
5. Shrimp paste 1tsp / Belacan 3/4"

Preparations
1. Blend all spice paste ingredients with 1/2 cup of water until smooth.
2. Place tamarind paste in a small metal strainer over a bowl. Pour 1 cup hot water over tamarind paste. Stir and press down the tamarind with a spoon to dissolve and set the juice aside.
3. In a medium size pot, heat oil. Add ground spice paste and kafir lime leaves. Stir fry for 10 minutes until fragrant in a medium heat.
4. Pour strained tamarind juice into the pot and stir well. Cover lid and let it boil. Turn the heat low and continue to simmer for 5 minutes.
5. Remove lid and add prawns, sugar and salt and mix well. Cover lid and let it to simmer for 5 minutes.
6. Serve hot with rice.

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