Sambal Tumis Udang


15 Dried Chillies, deseeded
8 Shallots
4 Cloves of Garlic
1/4 Cup of Cooking Oil
1 Golf Ball Size of Tamarind Pulp
1 Liter of Water
4 Tablespoons of Sugar
3 Tablespoons of Salt
500g of Tiger Prawns, Shell On
1` Teaspoon of Turmeric Powder
This delicious Sambal Tumis Udang is full of flavor! You could even add in some petai if you'd like. This dish is best served with Steamed Rice or as a side dish with your Nasi Lemak. You hungry yet?


1. In a pot add in dried chillies and water enough to cover and boil until soften
2.In a blender blitz together, shallots and garlic until fine. Remove and set aside
3. In a blender blitz the cooked chilies until it becomes pulp like and set aside
4.In a shallow pan, add in half the cooking oil and heat on a medium heat. Add in the onion and garlic ground up ingredients and fry until fragrant and translucent
5.Then add in the chili paste and fry for another 10 minutes on a low heat until oil seperates and you can see it turning red
6. In a bowl add in golf ball size tamarin pulp and add in 1/2 cup of warm water and miz until it becomes a paste. Add half this mixture into the sambal sauce and simmer for another 10 minutes
7. Add in 1 table spoon of salt and 2 table spoons of water and taste to adjust
8.In a bowl add in fresh prawns, turmeric powder and salt and toss
9.Heat up a pan and add in the remainder oil and bring to high heat, fry prawns for 1 minute on each side, drain and add into sambal mixture
10. Toss the prawns around gently in the sambal mixture and let it cook for a 2 minutes before serving

This dish is a popular dish in Malaysia. Try out this recipe for yourself!

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