Sambal Udang (Prawn Sambal)
If you're looking for a flavour-packed meal that won't keep you in the kitchen all night, this Sambal Udang (Prawn Sambal) is about to become your new best friend.
Ingredients
- 1.5 kg prawns (frozen or fresh)
- 6 tbsp cooking oil I used olive oil
- 5 tsp salt
- 42 g brown sugar
- 250 g chilli paste homemade
- 250 g onions minced/diced
- 60 ml water
Instructions
Preparing the prawns
- Cook the prawn in a pan with no oil until they turn orange/yellow. Once half-cooked, set it aside.
Cooking the sambal
- Heat up the oil in a medium size pan on medium heat.
- Add the onions and saute until it is a little brown. Next, add the chilli paste and mix them well. Let the chilli paste cook for 10 minutes with the lid on.
- Add salt and brown sugar to the sambal and mix together. Let it cook for another 10 minutes to ensure that the chilli darkens.
- Add water to the sambal and stir it well. Proceed to add the prawns to the sambal and stir them well. Make sure the prawns are well coated with sambal.
- (Optional) For garnish, you can top it off with parsley leaves or coriander leaves.