Sambal udang is a popular Malaysian dish among Malaya,Chinese and India..Different races or ethnicity cooks their version of sambal udang in their differently or in their own special traditional way.But the most point is it's still called sambal udang and taste almost similar to each other.Mine recipe and method is quite simple..As long as I have some basic spices ingredients,I can whip my sambal udang in less than 1 hour!!
1 lb of medium shrimp,peeled
1 large onion,peeled and slice
Grind below ingredients in food process
6 long red pepper,seeds removed and cut
15 dried red pepper,soaked
1 bulb fresh garlic,peeled
2 tbsp roasted shrimp paste(belacan)
5 tbsp oil
2 tbsp tamarind wt pulps+1/4 cup water,mix well (use the juice and discard the pulps)
1/4 cup vegetable oil
3 tbsp sugar
salt to taste
1:Heat wok or deep pan with some oil at high heat.Add in blended spices(B) in the wok,use spatula to keep stirring the ingredients for 15 minutes or until fragrant.
2:Add in ingredients (C) and onion into the spices mixture,mix well.Lastly add in shrimp into the sauce.Check the seasoning.
3:Dish out and serve warm with rice or noodles.
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