SAMBAL UDANG /PRAWN SAMBAL

     If Prawns/Shrimps can be converted into an exotic dish, then it could be done with Prawn Sambal.  It is a common cooking method followed in Malaysia, Singapore and Indonesia.  Cooking Prawns in Sambal - which is nothing but an aromatic spicy Chilli paste with wonderful notes of locally available Aromatic herbs and spices.
     Prawns being a delicacy at our household, I try new versions whenever I come across with a new recipe.  The first trial with a new recipe was Indonesian Prawn Curry, which I tried after eating at a famous native run seafood restaurant near our place. When I came up with Sambal Udang during another encounter at a local eatery. Though it looked like a normal Prawn Masala, it had some new flavours. I least had a clue what ingredients were used in it.
     During our initial years in Malaysia, I was even oblivious about the ingredients like Galangal, Belacan, Bunga Kantan, Daun Kesum, Daun Selasih etc.,  Gradually I started asking the vendors in fresh market what they were, but with my little knowledge of the language I always end up having a lot of information, unfortunately not understanding them.  But I make sure to catch up with one main information, the name of the herb. The funny part is I keep repeating it to remember or immediately I would jot it down. The next thing I would do is to search for them on the internet.
     In due course, I started to try my hand with local cuisine and I am yet trying to perfect it in my best possible way.  I specifically love dishes with Lemongrass, Galangal and Kaffir Lime Leaves which gives a refreshing note to the dishes they are added into. This spicy Sambal Udang is one dish we can hardly resist. It pairs well with steamed Jasmine Rice and needless to say that it goes perfectly well with Nasi Lemak.

Cuisine : South East Asian
Course : Side Dish 
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time :  20 - 30 Minutes

INGREDIENTS:

Prawns/Shrimps - 500 Gms
Onions - 1 No.
Oil - 3 Tbspns
Tamarind - 2 Tspn
Salt - To Taste
Palm Sugar (Gula Melaka) - 3 Tspns

For Sambal Paste :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Lemongrass/Serai - 2 Stalks
Fresh Turmeric Root - a Small Piece
Dry Shrimp Paste(Belacan) - 2 Tspns

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Dry roast the Shrimp paste (Belacan) until fragrant.
• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic and Shallots into a smooth paste.
• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Can Grind Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
• Peel, devein and wash the Prawns and keep it aside.
• Heat oil in a wok and saute the ground Sambal paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
• Now add Prawns to the Sambal and mix well. 
• Add Salt, Palm Sugar and mix well.
• Cook this in low flame until Prawns are cooked.  Can add some water at this stage.
• Once the prawns are cooked, add tamarind extract and boil it for another 5 minutes on a low flame.
• At this stage, the Sambal turns fragrant, if not saute it for some more time on a low flame.
• Finally, add the onions cut into rings and give a quick stir.
• Leave this on a low flame for few minutes. 
• Serve hot Udang Sambal with steamed rice, fried rice or nasi lemak.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them. 
• Adjust the number of Chillies to suit your spice preference.
• Blend the Shallots coarsely.
• I usually bruise the Lemon grass stalks and add it to the Sambal mix while Sauteing, because grinding it along with Sambal mix ends with Lemongrass strands all over.
• Grind the paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Adding the onions cut into rings gives a good texture to the sambal.
• Can add few Petai(Stinky Beans) along with Prawns.
• Substitute Sugar instead of Palm sugar.
• Can add Turmeric Powder to the Sambal Paste instead of Fresh Turmeric Root.