Ingredients

  • Serves 5 people
  • 500 g tiger prawns (shelled)

  • 15 dried chili (soaked in hot water until softened)

  • 8 shallots

  • 4 cloves garlic

  • 40 g tamarind paste

  • 4 tbsp sugar

  • 3 tbsp salt

  • 1 tbsp turmeric powder

  • 1 spring onion (chopped)

  • 2 tbsp vegetable oil

  • 1 L water

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Recipe Courtesy of
Asian Food Network

Sambal Tumis Udang

Spicy sauteed shrimp that packs a punch, deliciously finger licking good!
  • Medium
  • 5 min
  • 25 min
  • 15 min
  • 4 steps
  • 11 Ingredients
  • Medium
  • 4 steps
  • 11 Ingredients
  • 5 min
  • 25 min
  • 15 min

Instructions

  1. Blend rempah (spice paste)

    • In a blender, blend dried chilli, shallots and garlic until smooth. Add enough vegetable oil to help you achieve a smooth consistency.
    • In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.


  2. Fry rempah

    • In a pan on medium heat, fry rempah until fragrant. Transfer paste into a pot.


  3. Make sambal paste

    • In a jug, mix tamarind paste with 1 L water and mix well. Pour tamarind mixture into the pot with the spice paste and let it boil.
    • Season to taste with 3 tbsp salt and 4 tbsp sugar. Simmer on medium-low heat for 15 minutes or until it is reduced to a thick paste. Set aside.


  4. Fry prawns

    • In a bowl, add tiger prawns and turmeric powder. Toss well.

    | You may use any type of prawns for this recipe

    • In a pan on medium-high heat, heat up 2 tbsp vegetable oil and fry prawns for 1 to 2 minutes on each side until prawns are fully cooked.
    • Add all of the sambal paste into the pan.
    • Mix well and let it cook for 2 minutes.
    Fry prawns


Garnish and Serve!

Garnish with chopped spring onion and serve.

Garnish and Serve!

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Ingredients
  • Serves 5 people
  • 500 g tiger prawns (shelled)

  • 15 dried chili (soaked in hot water until softened)

  • 8 shallots

  • 4 cloves garlic

  • 40 g tamarind paste

  • 4 tbsp sugar

  • 3 tbsp salt

  • 1 tbsp turmeric powder

  • 1 spring onion (chopped)

  • 2 tbsp vegetable oil

  • 1 L water

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