Sambal goreng udang asam

Sambal goreng udang asam

Piquant fried prawn sambal

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 1/2 tablespoons tamarind pulp
2 tablespoons peanut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon fresh ginger, finely grated
2 teaspoons sambal ulek
or 4 fresh red chillies
1/2 teaspoon laos powder
1 stem lemongrass
or 2 strips lemon zest, thinly peeled
500g raw small prawns, peeled, deveined and chopped
1 teaspoon salt
1 teaspoon dark palm sugar, chopped, or to taste

Method

  1. Soak the tamarind pulp in 80 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Heat the peanut oil in a frying pan over medium heat. Add the onion, garlic and ginger and cook until the onion is soft and starts to turn golden. Add the sambal ulek, laos powder and lemongrass, then add the prawns and cook, stirring constantly, until the prawns change colour. Add the tamarind liquid and simmer over low heat until the sauce has thickened and the oil starts to separate. Discard the lemongrass and stir in the salt and palm sugar, to taste. Serve as a side dish to rice and curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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