Sambal udang is absolutely delicious yet quick and easy. It's great for beginners because prawns don't overcook easily in chilli paste. The original recipe, from Cooking for the President, uses 180 ml oil. My adapted version reduces the amount to 80ml. That's plenty enough to give the dish a beautiful sheen.
⅔tspbelachan powdertoast and grind 3 g belachan into powder
1tbspsugar
2tspsalt
1cupcucumber or winged bean slices
Instructions
Trim dried chillies. Soak in warm water till soft, about 30 minutes. Squeeze dry.
25 g dried chillies
Trim prawn legs and feelers. Devein. Rinse and drain. Dry with paper towels.
30 prawns about 1 kg
Soak tamarind paste in 1 cup (240 ml) water. Knead and discard seeds and pulp. Set tamarind water aside.
35 g tamarind paste
Trim red chillies and wash. Peel shallots and wash.
40 g red chillies, 160 g shallots
Cut dried chillies, red chillies, shallots and buah keras into small pieces. Grind till smooth. Fry in corn oil over medium-low to low heat till medium brown. Add belachan powder. Stir through. Add tamarind water made earlier, sugar, and salt. Simmer till thick and oil separates.
20 g buah keras (candlenuts), 80 ml corn oil, ⅔ tsp belachan powder, 1 tbsp sugar, 2 tsp salt
Add prawns to chilli paste. Heat till just cooked, stirring and turning as necessary to cook evenly.Medium-size prawns are cooked once they turn red. Big ones would need a few more seconds. Add a bit of water if the sauce thickens too much.
Taste and if necessary adjust seasoning. Serve at room temperature with cucumber or winged beans on the side.