Amy’s Sambal Udang


600g large prawns
3 to 4 tbsp oil
25g dried prawns, soaked and pounded

(A) Ground and combined:

5 shallots
3 cloves garlic
2cm piece fresh turmeric
3cm piece galangal
1 stalk lemon grass

(B) Mix into a paste:

1 tbsp meat curry powder
1 tbsp chilli paste
1/2 tsp belacan granules
Juice of 1 lime
2 tbsp thick santan
3 kaffir lime leaves, sliced finely


1/2 tsp salt or to taste
1/2 tsp sugar
1/2 tsp ikan bilis stock granules


Cucumber slices
Coriander leaves


Wash and trim prawns neatly but leave shells intact. Set aside.

Heat a non-stick wok with oil until hot. Add dried prawns and fry until flagrant. Add ingredients (a) and (b) and continue to fry until aromatic. Add a little santan if ingredients get too dry.

Add prawns and lime juice. Stir in remaining santan and bring to a boil. Cover and cook until prawns turn red. Add seasoning and kaffir lime leaves. Stir well then dish out and serve with garnishing.

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