Wednesday, 4 July 2007

Sambal Udang

This dish is best to eat with nasi lemak.


  • 300g medium-sized prawns, shelled
  • 200g petai seeds, skinned
  • 3-4 tbsp oil

Ground (combined):

  • 5 dried chillies, soaked
  • 2 fresh red chillies, seeded
  • 4 shallots
  • 2 cloves garlic
  • 2 candlenuts
  • 1/4 tsp belacan granules
  • 1 tbsp tamarind, soaked in water and squeezed for juice


  • 1/2 tbsp sugar or to taste
  • 1/2 tsp salt or to taste

Heat oil in a wok, saute ground ingredients and belacan until aromatic. Put in prawns and cook for three to four minutes. Add ltamarind juice and seasoning. Stir well to mix. Add petai seeds and stir-fry well. Dish out and serve with nasi lemak.

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