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Am so into anything with sambal and chilli these days, until my hubby complaining of stomach upset (as he could not take spicy food). Poor hubby, I better not force him eat anything spicy otherwise he will have to seek for cheap insurance to cover his medical bills.

Ok, this is a very simple version of my Sambal Udang.

Ingredients:

• prawns (lightly dusted with with some sugar and tapioca flour)
• Pounded red chillies, shallots, belacan and some cilli padi
• tamarind juice (asam water)
• limau kasturi (”kat chai”)
• Kaffir lime leaves
• salt to taste

Method

1. Lightly fry prawns in oil. Dish out.  (Reason: so that the prawns will not be overcook and the texture feels powdery after cooking in the hot cilli)
2. Saute pounded ingredients.
3. Add in prawns and stir fry.
4. Add in tamarind juice and add some salt to taste
5. Squeeze some lime juice on it and serve with hot steaming white rice.

This entry was posted on Wednesday, October 28th, 2009 at 1:59 pm and is filed under Dinner, Nyonya Dish, Prawn. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.