A recipe is like a theme and should be play each time with a variation. And this is neither 'gourmet' nor 'this' or 'that' cooking. It's just simple good 'home cooking'
Print-SAMBAL UDANG / CHILLI PRAWNS
Medium size Prawns, shelled (leave the Tail-end) and deveined.
Sliced Onion, Shallots, a stick of smashed Lemongrass and finely chopped Garlic and Ginger. Sambal paste.
Tamarind Paste (dissolve in a little water), Belacan (Shrimp paste), Salt and Sugar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
(Toasting Balacan) : This is optional as the Sambal paste already has Belacan in it; but The Viand like to toast some extra and add in during the stir-frying, just to elevates the flavor further. Gently toast the Belacan till aromatic – till U can crush it into almost powder form. Be careful not to burn the Belacan, it will turn bitter. Nicely toasted Belacan. Set aside.
Saute the Sliced Onion, Shallots, Lemongrass and finely chopped Garlic/Ginger till aromatic. The sliced Onion should soften and look translucent.
Add the Sambal Paste and mix well. Saute till aromatic, add a little water and simmer a while, let everything has a chance to blend together nicely to form the sauce. Add the Seasoning Ingredients. Add the Prawns and mix well in high heat and saute for a abt 3-5 mins (depending on the heat and the size of the Prawns) till Prawns cook thru. DO NOT overcooked the Prawns. Plate and serve hot.