Sambal udang (spicy prawns)

Sambal udang (spicy prawns)


The ingredient of Sambal udang (spicy prawns)

  1. 6 small eschalots, halved
  2. 4 garlic cloves
  3. 2 tablespoons chilli paste or sambal oelek
  4. 2 teaspoons shrimp paste or 4 anchovy fillets
  5. 6 macadamia nuts
  6. 2 tablespoons canola oil or sunflower oil
  7. 1 onion, thinly sliced
  8. 2 tablespoons tamarind concentrate
  9. 3 tablespoons grated palm sugar or raw sugar
  10. 1kg green king prawns, peeled (tails intact), deveined
  11. 2 large vine-ripened tomatoes, chopped
  12. 1 cup Thai basil leaves, to serve

The instruction how to make Sambal udang (spicy prawns)

  1. Process eschalots and garlic in a food processor until finely chopped. Scrape down sides, add chilli and shrimp pastes, nuts and 2 tablespoons water. Process to combine.
  2. Heat oil in a wok or deep frypan over medium-high heat. Add paste and onion and stir for 2-3 minutes until juices evaporate. Add 11/2 cups (375ml) boiling water, tamarind and sugar. Stir for 5 minutes or until sauce thickens slightly. Add prawns and tomatoes. Cook for 8 minutes or until prawns are cooked through. Serve scattered with basil.

Nutritions of Sambal udang (spicy prawns)

fatContent: 229.918 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 25 grams protein

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