SAMBAL UDANG (MALAYSIAN STIR-FRIED CHILI PRAWNS WITH TAMARIND)

Aug 12

Aug 12 SAMBAL UDANG (MALAYSIAN STIR-FRIED CHILI PRAWNS WITH TAMARIND)

The Kitchen Scholar

Shellfish

SOURCE: MADHUR JAFFREY. MADHUR JAFFREY’S FAR EASTERN COOKERY.

Fermented krill paste or belacan perks up this beloved Malaysian viand by spiking a sharp briny flavor into the nutty sambal sauce, in which its spiciness depends on the quantity of ground chiles. In this recipe, two chiles will produce a mild dish and ten will yield a fiery one; feel free to start with six as a default number, and then, work the way up or down depending on your personal preference for spiciness for future kitchen experiments. Meanwhile, a final touch of tamarind provides a tangy finish for the prawns. — Fermented krill paste or *belacan* perks up this beloved Malaysian viand by spiking a sharp briny flavor into the nutty *sambal* sauce, in which its spiciness depends on the quantity of ground chiles. In this recipe, two chiles will produce a mild dish and ten will yield a fiery one; feel free to start with six as a default number, and then, work the way up or down depending on your personal preference for spiciness for future kitchen experiments. Meanwhile, a final touch of tamarind provides a tangy finish for the prawns.

Ingredients

2 to 10 dried hot red chiles, crumbled

8 cashew nuts OR 6 candlenuts

1/3 cup/80 mL lukewarm water

2/3 cup/100 grams coarsely chopped shallots OR red onions

1 teaspoon/7 grams shrimp paste

1 pound/450 grams large prawns, peeled and deveined

1/2 cup/120 mL vegetable oil OR peanut oil

2 tablespoons/30 grams tamarind paste

1/2 teaspoon/3 grams salt

2 teaspoons/8 grams sugar

OPTIONAL: Fresh mint leaves for garnish

Specific Equipment

Small bowl

Food processor OR blender

Colander

Wok OR deep-bottomed frying pan

Serves 4

Instructions

1. Soak the dried red hot chiles and cashew nuts in a small bowl of lukewarm water for 1 hour or until soft.

2. Combine the red hot chiles, cashew nuts, and their soaking liquid with the shallots or red onions and the shrimp paste in a food processor or blender. Pulse altogether to make a smooth paste. Set aside.

3. Rinse the prawns with running water and drain thoroughly over a colander. Set aside.

4. Pour the oil in a wok or deep-bottomed frying pan over high heat until smoking hot. Scrape out the paste from the food processor or blender and stir-fry in the hot oil for 1 minute. Reduce heat to medium and continue stir-frying for 2 to 3 minutes.

5. Raise the heat again to high, and stir-fry in the prawns for 1 minute or until the prawns have turned pink and the paste has completely coated the prawns.

6. Reduce the heat to medium. Stir in the tamarind paste and season with salt and sugar. Stir-fry for 3 to 5 minutes or until the prawns are fully cooked. Adjust the seasoning according to taste, if desired.

7. Remove the wok or frying pan from heat and transfer the prawns to a serving platter. Garnish with mint leaves, if desired.