Prawns generally can be prepared and cooked in many way. This sambal tumis udang means fried chilli prawns is one of the specialties in Malaysian cooking. If Indians love spices, Malaysians love spicy and most Malaysian peoples eat spicy food on a daily basis. For these fried chilli prawns, the taste suppose to be equally spicy, sweet, salty and a bit sour.
Dried chillies are not always hot, and there are a few types of dried chillies out there. For those who don't eat spicy food, buy the dried guajillo chilli pepper because of their mild heat and these dried chillies are normally large in size. Avoid to buy chipotle chilli, which are small in size, leathery, wrinkle and light brown colour because this chilli are extremely hot.
SAMBAL TUMIS UDANG
Ingredients;
300g prawns
10-15 dried chilli, deseeded and soak with hot water or boil until soften
4 shallot
2 cloves garlic
1 tablespoon tamarind paste (mix with 1/2 cup water)
Salt and sugar to taste
Oil for frying
METHOD;
- Heat up some oil, about 1/2 cup in a saucepan or wok and fry prawn until golden brown, set aside.
- In a blender, blend shallot and garlic into a fine paste. Set aside.
- Blend the soften chilli with little bit of water until it become a fine paste.
- Heat up the oil (I used the same oil from the fried prawns) and fry the shallot garlic paste until fragrant.
- Add the chilli paste and cook for 10-15 minutes on the low heat and stirring frequently until the chilli are slightly dry.
- Add tamarind juice, salt and sugar, simmer for another 5-10 minutes or until the colour has turned to dark red.
- Add fried prawns and stir gently and cook for another few minutes.
Enjoy the sambal tumis udang!
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