Print-Sambal Udang/Chilli Prawns (參巴蝦)

RɛsɪpI

Ready : 25 mins[ Prep : 15 mins † Active : 10 mins † Excl Sambal Paste ]
Serves : Pair with other dishes as in a Chinese dinner
Generic : StirFry
Difficulty : Easy

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There are many variations of “Sambal Udang (Chilli Prawn)” within the South East Asia countries, but the basic ingredients are more or less the same with the characteristics of a bursty complex flavor of the fiery sambal. While this dish belong to the Malay Cuisine, it has since been adopted with variations by many because of the deliciousness. This is The Viand’s take on “Sambal Udang/Chilli Prawns (參巴蝦)”. The dish is bursting with the briny flavor of the Prawn; blended with the complex flavor of the fiery sambal.

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   IngredientS

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• Prawns – Medium size Prawns, shelled (with Tail-end attach) and deveined. Wash thoroughly and marinate with some Salt.

Other Condiments :

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• Sliced Onion, Shallots, a stick of smashed Lemongrass and finely chopped Garlic and Ginger. Sambal paste – here is the recipe for “Sambal Paste (click for recipe)“.
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Seasoning :
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• Tamarind Paste (dissolve in a little water), Belacan (Shrimp Paste), Salt and Sugar.  All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!

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   InstructionS

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{ U can simply add the Sambal Belacan Paste alone to cook this dish because the paste already has all the necessary flavors but The VianD likes to heighten the flavors and texture profile by doing a little more as shown below. }

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①

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Toasting the additional Belacan (Shrimp Paste)
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• On low heat, 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. Set aside.

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②

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Saute the Other Condiments and the Prawns
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• On medium heat, saute the Sliced Onion, Shallots, Lemongrass and finely chopped Garlic/Ginger till aromatic. The sliced Onion should soften and look translucent.
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• 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. Crank up the heat, add the Prawns and mix well and saute for about 3-5 mins (depending on the heat and the size of the Prawns) till Prawns cook thru. DO NOT overcook the Prawns.
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③

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Serving
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• Plate, garnish and voila, ur plate of delicious fiery spicy tangy “Sambal Udang/Chilli Prawns (參巴蝦)” is ready to be served HOT immediately.

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~~* EnD *~~

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