How to Make Malaysian sambal udang sauce

How to Make Malaysian sambal udang sauce
  • 300g prawns, peeled and deveined
  • 10-15 dried red chili peppers, soaked in hot water
  • 4 shallots, peeled
  • 4 cloves of garlic
  • 2 tablespoons tamarind paste, dissolved in 4 tablespoons water
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • Salt to taste
30 minsPrint
  • Drain the soaked dried chili peppers and remove the seeds. Roughly chop the chili peppers, shallots, and garlic.
  • Heat the vegetable oil in a pan over medium heat. Add the chopped chili peppers, shallots, and garlic to the pan. Stir-fry for a few minutes until fragrant.
  • Transfer the stir-fried ingredients to a blender or food processor. Add the tamarind paste, sugar, and a pinch of salt. Blend until you get a smooth paste-like consistency.
  • In the same pan, add the prawns and cook them for 2-3 minutes until they turn pink and are cooked through. Remove the prawns from the pan and set them aside.
  • Reduce the heat to low and add the blended chili paste to the pan. Cook the paste for about 10 minutes, stirring occasionally, until the oil starts to separate from the paste.
  • Return the cooked prawns to the pan and toss them with the chili paste until they are well coated. Cook for an additional 2-3 minutes to heat the prawns through.
  • Taste the sauce and adjust the seasoning with salt or sugar according to your preference.

The Malaysian sambal udang sauce is typically served as a condiment or side dish. It pairs well with steamed rice, noodles, or as a dipping sauce for various snacks and appetizers.

In conclusion, Malaysian sambal udang sauce is a spicy and tangy hot sauce that features the flavors of chili peppers, shallots, garlic, and tamarind. It adds a kick of heat and robust flavor to dishes, especially when paired with succulent prawns. This sauce is a popular and versatile condiment in Malaysian cuisine, known for its bold and vibrant taste.

Facts about sambal udang sauce:

  1. Sambal udang is a traditional Malaysian sauce commonly used in seafood dishes, particularly with prawns.
  2. The sauce is made by blending or grinding together chili peppers, shallots, garlic, and other spices, resulting in a fiery and aromatic condiment.
  3. Sambal udang can vary in heat level depending on the type and quantity of chili peppers used.
  4. It is a staple in Malaysian cuisine and is often served alongside rice, noodles, or grilled seafood.
  5. Sambal udang is known for its balance of flavors, combining spiciness, tanginess, and a hint of sweetness.
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