Sambal Udang (Prawn Sambal)
500g prawns, shelled and deveined
2 tablespoons tamarind pulp, mixed with 1 cup hot water and strained
3 kaffir lime leaves, sliced thinly
1 teaspoon salt
1 teaspoon brown sugar
A good dash of lime juice (or Worcestershire sauce)
1/2 cup chillies or 2-3 tablespoons hot sambal oeluk
A cup of shallots or chopped onion
30g Trasi (Shrimp paste)
Marinate the prawns in garlic, salt and a dash of lime juice or Worcestershire sauce
Blend the spice paste ingredients in a blender or food processor.
Fry spice paste in hot oil until fragrant and thickening
Add the prawns and stir-fry for about 2-3 minutes.
Add the tamarind water and quickly bring to a boil
Add kaffir lime leaves and sugar.