Sambal Udang Food

SAMBAL UDANG (PRAWN SAMBAL)

Sambal Udang (Prawn Sambal) image

Sambal Udang (Prawn Sambal) is a fiery side dish often served as a side dish to perk up any rice meal. A must-try for the spicy food fan.

Provided by Linda Ooi

Time 40m

Number Of Ingredients 14

Ingredients

4 tbsp vegetable oil
1 lb shrimps (/ prawns (peeled and deveined) (450g))
6 kaffir lime leaves
2 tbsp sugar
1½ tsp salt ((or to taste))
30 g asam jawa (/ tamarind paste ** (rinsed))
6 red chilies ((seeded and cut into small pieces))
8 dried chilies
6 shallots (or 1 medium onion (peeled and cut into small pieces))
2 stalks lemongrass ((sliced bottom third into rings))
1 inch lengkuas ((peeled and sliced))
3 cloves garlic ((peeled))
6 buah keras ((candlenut) or macadamias)
¾ inch cube belacan ((toasted))

Steps:

Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.
In a medium sized pot, heat vegetable oil. Add ground spice paste and kaffir lime leaves. Stir fry for 8 to 10 minutes until fragrant.
Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. Reduce heat and continue to simmer for 3 to 5 minutes.
Remove the lid. Add shrimps (prawns), sugar, and salt. Stir to get all ingredients well mixed.
Place lid back onto the pot and continue to simmer for 3 minutes.
Turn off stove. Dish into a serving bowl.

Nutrition Facts : Calories 248 kcal, ServingSize 1 serving

SAMBAL UDANG (PRAWN SAMBAL)

Sambal Udang (Prawn Sambal) image

Sambal Udang (Prawn Sambal) recipe - Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves.

Provided by Rasa Malaysia

Categories Nyonya Recipes

Time 10m

Number Of Ingredients 10

Ingredients

3 tablespoons oil
1.5 lbs. (600 g) prawn/shrimp, shelled and deveined
2 cups water
2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained
3 kaffir lime leaves, sliced thinly
2 teaspoons salt or to taste
1 teaspoons sugar or to taste
10 dry red chilies, deseeded
10 shallots, peeled
30 g (1 oz.) belacan

Steps:

Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
Add the prawn and continue to stir-fry for about 2-3 minutes.
Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

Nutrition Facts : Calories 245 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 11 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 1104 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SHRIMP AND POTATOES IN SAMBAL (SAMBAL GORENG KENTANG UDANG)

Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang) image

If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch. The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics. You can reduce the number of chiles or opt for milder ones if you're not looking for a kick. Then use it to cook shrimp, as in this recipe, or to enliven other meats and vegetables.

Provided by Tejal Rao

Categories dinner

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 large russet potatoes, peeled and cut into small cubes
2 tablespoons vegetable or other neutral oil
3 tablespoons coconut oil
2 red bell peppers, seeded, stemmed and roughly chopped
10 to 15 Thai bird's-eye chiles, stemmed and roughly chopped
Kosher salt, to taste
4 to 6 red chiles (such as red serrano, Fresno or cayenne), stemmed and roughly chopped
10 small shallots, sliced
1 small tomato, chopped (or 1 scant cup cherry tomatoes)
1 tablespoon coconut sugar
4 lemongrass stalks, trimmed, smashed and tied into knots
1 2-inch piece galangal, peeled and lightly smashed to loosen the fibers
10 to 15 fresh makrut lime leaves
1 1/2 to 2 pounds deveined shrimp (tails left intact)

Steps:

Heat oven to 350 degrees. Spread the potatoes on a sheet pan and toss with 2 tablespoons vegetable or other neutral oil. Roast until potatoes are golden brown and tender, tossing occasionally, about 40 minutes.
Meanwhile, heat 2 tablespoons of the coconut oil in a large sauté pan over medium heat and add the bell peppers and chiles along with a pinch of salt. (The cooking chiles can irritate; you may want to turn on an exhaust fan or open a nearby window.) Cook, stirring occasionally, until softened, 15 to 18 minutes. Transfer peppers and chiles to a food processor and set aside.
Put the remaining 1 tablespoon of coconut oil in the same pan and set over medium heat. Add the shallots and a pinch of salt, and cook, stirring often, until they turn a deep golden brown, about 10 minutes. Add shallots to the food processor along with the tomato; process into a smooth purée. Transfer the sambal purée back to the same pan, adding the sugar, lemongrass, galangal and lime leaves. Cook over low heat, stirring occasionally, until the oil starts to separate and the sambal has thickened and turned a deep red, about 30 minutes.
Stir the shrimp and cooked potatoes into the sambal; cover and cook until the shrimp are just cooked through, about 10 minutes. Serve immediately, or at room temperature with a side of rice. (Before serving, remove the lemongrass, galangal and lime leaves.)

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1253 milligrams, Sugar 17 grams, TransFat 0 grams

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