Wednesday, December 3, 2008

Sambal Tumis Udang (Prawn/Shrimp Sambal)

sambal udang prawn shrimp

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Sambal Tumis is a cooked chili paste. It is the basic sambal that is normally enjoyed with Nasi Lemak. Add some squid, you will get Squid Sambal, add some eggs, Egg Sambal and the list goes on and on. I love to have some hot and spicy stuff when the weather is chilly like now so a few days ago I made a big batch of sambal tumis so I can enjoy some while freeze the rest for later use. Yesterday I decided to make some Prawn Sambal to enjoy with my white rice.

Nasi Lemak with Sambal Tumis is very popular in Malaysia, Singapore, Brunei and Indonesia (although I think it is called something else in Indonesia) and is available the whole day from breakfast to late supper. For those unfamiliar with the number of meals available for us, there are breakfast, lunch, tea, dinner and supper. Didn't I tell you we ate a lot? *wink*

Sambal Tumis Udang / Prawn Sambal

A.
12 medium to large size prawn/shrimp, cleaned and deviened (you can also deshelled)
1/2-1 onion, sliced about 1/2cm wide

B.
1 small bottle of sambal oelek, 8oz
2 medium-sized onion, quartered
5in ginger
1-2 stalks lemongrass (I used 1 tablespoon grated lemongrass)
1 tbsp belacan powder or 1 sq in belacan block (optional)

1/4 cup vegetable oil
1 small can tomato paste/puree
1/2cup water
1 tablespoon powdered tamarind (or 3tablespoon of fresh tamarind juice)
1 1/2 tablespoon salt
1 cup sugar

1. Grind all ingredients in B.

2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.

3. Add water, tomato paste, tamarind powder/juice, salt and sugar. Continue stirring for another 4-5min. Taste and add salt/sugar if necessary.

4. Add in the sliced onion and prawn, stir a little bit, cover and simmer for 2-3min.

5. Uncover, stir and taste. Let it set for another 3-4min and serve.

You can enjoy these Prawn Sambal with Nasi Lemak , plain white rice or with your roti pratha.







19 comments:

Peter M said...

Another wonderful shrimp creation...that sauce sounds delish.

AnakM said...

Step 4 you mean put in the shrimp right? *Sigh* Looks so good ... I miss real nasi lemak with daun pandan and fresh coconut milk ... sniff

Sri said...

This is my fave! I made this with the whole works... prawns, tofu and quail eggs. Yum!!! What can I say? Greedy lah...

Rita Ho said...

Yum! I like both the squid and prawn version. Will the taste will be different if I combine both in one dish? seafood sambal?

VG said...

Love my sambal. Even during my vacation, I made some. The neighbours were all wondering where the smell came from as I tambah petai too to my sambal!

BeeBee said...

Sis, very yummy thankssssss

natrah said...

wow so good looking sambal tumis udang!besarnyerrr udang tu...My family love samabl tumis esp yg berapi..hhehehee

pssst:I really love food blogs..love to hv one..tp my time limited...so I usha org punya je lah ;)

noobcook said...

I will lick up every bit of sauce if I have this dish =D

Kitchen Flavours said...

Wow this makes me drool. Looks spicy and yum.

Salt N Turmeric said...

Peter, thank you. Yes, it is indeed delish! lol.

AnakM, thanks for informing me. Nak cepat itulah jadinya. Well, when you live away fr home, cant really wanting everything like we normally have it back home. Kenalah make do with whatever we have.

Sri, no hard-boiled egg and cucumber? lol. That's not greedy. That's just the whole set of nasi lemak. ;)

Rita, actually iv combined a few stuff in sambal tumis a few times and they still taste good. Prawn with squid or even prawn with quail eggs.

Vin, you made sambal udang petai when u went to gold coast? Habislah bau apt tu. No wonder the neighbours were asking. lol.

Mas, datang sini I buat for you guys ok?

Nat, yes i was lucky with the prawn. They are bigger than the regular ones but still sold at 3.99/lb at the asian market. Yelah you have young kids and still studying mana ada time kan?

Wiffy, shhh.. that's what i did. lol.

Lubna, this sambal is good and you can eat it with or use it in your cooking.

Foodbox said...

The sauce looks great! I already have visions of seafood sambal swimming before my eyes.. I also got something for you here
. :) Happy weekend!

tigerfish said...

This is generating a lot of saliva *droolz*

Jun, IndoChine Kitchen said...

That sauce is something special, Farina!

We call something like this as Sambal Goreng - but normally we use whole tomatoes instead of tomato puree.

Certainly a keeper!

Salt N Turmeric said...

Foodbox, thank you!

Tigerfish, gotta have lotsa napkins ready. ;)

Jun, I used to use ketchup/tomato sauce but the chili here is too spicy so I started to use tomato paste to get the volume and color. ;)

Marc @ NoRecipes said...

I really love nasi lemak but have always been intimidated by all the sambal. You make it look easy:-)

Salt N Turmeric said...

Marc, nasi lemak lover! Pls do try my simplified sambal nasi lemak recipe. You wont be disappointed. :)

Anonymous said...

hi! can I check how do I make the sambal oelek by myself? Tks lots :)

Aleena said...

Hi S&T,
I have been looking for belacan powder for quite sometime now but to no avail. Could u describe what brand it is and how does the label look like? I have tried Ranch 99 and a couple of other asian shops and have been disappointed.

Aleena, Seattle

Salt N Turmeric said...

Aleena, actually the belacan powder was given to me by somebody and i cant remember who. Now i just use the belacan block that i got fr asian store here. il ask my friend in seattle where she gets her belacan and let you know. give me ur email add or u can email me. my add is on my profile page.

Farina