SAMBAL UDANG (PRAWN SAMBAL)
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
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
PRAWN SAMBAL
Sambal udang is quite easy to make and you need only a few key ingredients-prawns/shrimps, sambal, belacan, and tamarind.
Provided by Rasa Malaysia
Categories Nyonya Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Combine all spice paste ingredients in a blender and blend well.
- Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
- Add in shrimp & continue to stir-fry for about 2-3 minutes.
- Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & kaffir lime leaves. Dish out & serve hot.
Nutrition Facts : Calories 335 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 243 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 2150 grams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
MY GRANDMOTHER'S SAMBAL UDANG (PRAWN SAMBAL)
A spicy seafood dish full of love and memories.
Provided by Christina Soong-Kroeger
Categories Main
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
- Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add processed mixture and belcehan.
- Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to 'split'.
- Add turmeric and fry for another minute, stirring briskly, and then add the prawns and ⅓ cup just boiled water.
- Stir to combine, coating the prawns with the mixture.
- Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
- Serve with steamed rice and fried Chinese vegetables.
SHRIMP AND POTATOES IN SAMBAL (SAMBAL GORENG KENTANG UDANG)
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
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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