My version of Prawn Nyonya Sambal can be enjoyed across both regions. You can also watch the attached video on how to prepare this prawn sambal or sambal udang.
Nyonya Prawn Sambal
Ingredients
For the Sambal Paste (Blend with some water)
Dried red chilies (to taste)
1 large red onion
1-inch ginger
5 cloves garlic
1/2 inch roasted shrimp paste/belacan
Ingredients
For the Sambal Paste (Blend with some water)
Dried red chilies (to taste)
1 large red onion
1-inch ginger
5 cloves garlic
1/2 inch roasted shrimp paste/belacan
Other Ingredients
6 large prawns (with skin and tail intact, veins removed, and turmeric powder added)
2 tomatoes, chopped
1 tbsp onion paste
1 tsp ginger paste
1 tsp garlic paste
Tamarind juice/air asam (to taste)
1 large lemongrass, smashed
4 to 5 kaffir lime leaves, sliced
Palm sugar (to taste)
Salt (to taste)
3 tbsp oil
Method
Heat oil in a pan.
Add the sambal paste and cook until aromatic and the oil separates.
Add lemongrass and chopped tomatoes.
Stir and cook until the tomatoes break down and form a thick sambal paste.
Pour in tamarind juice, add palm sugar, salt, and prawns.
Stir well and cook until the prawns are cooked through.
Be careful not to overcook them as they will become rubbery.
Heat oil in a pan.
Add the sambal paste and cook until aromatic and the oil separates.
Add lemongrass and chopped tomatoes.
Stir and cook until the tomatoes break down and form a thick sambal paste.
Pour in tamarind juice, add palm sugar, salt, and prawns.
Stir well and cook until the prawns are cooked through.
Be careful not to overcook them as they will become rubbery.
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