Sambal Udang This dish is close to my heart because it is definitely one of my childhood favourites! Just this dish coupled with a bowl ( usually more than 1 for me... 😁) of steaming hot jasmin rice would make me a happy trooper. A customers favourite and easily done... Ingredients: Prawns ( fresh grey prawns... shelled) Fresh tomatoes ( sliced) Freshly cut pineapple Sambal paste ( blended pre-soaked dried red chillies, shallots and garlic 3:2:1 ratio) Tamarind Garlic ( minced) Red Onions ( sliced) Olive oil 1 tsp of brown cane sugar Salt to taste Method: 1) Soak some tamarind in hot water to make some tamarind paste/juice. I would make 1 cup of the paste... See the picture. Remove the seeds and the pulp and just use the liquid. 2) Heat up some oil in a non stick pan and fry 3-4 tbsp of Sambal paste ( depending on how hot and spicy you like your dish) on medium heat for 20 mins. The sambal paste will turn a shade of darker red. 3) Add in the prawns and tomatoes and fry till prawns are start turning from grey to a slight shade of pink. 4) Add in the tamarind paste, sugar and salt to taste to leave it to cook for the flavours to infuse. 4) Once it comes to a boil, add in the pineapple and leave till the prawns are cooked. Do not overcook your prawns as they would start to shrink and take on a chewy texture. ** this dish should be spicy, sweet, sour and savory. Adjust the salt/sugar to taste. 5) Dish and serve with a bowl of jasmine rice. Enjoy this peranakan treat ;)
Posted on: Sat, 13 Dec 2014 11:24:42 +0000
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