Sambal Udang - Sambal Prawns

This is one of my all-time favourite dishes because I love seafood, especially prawns, and spicy foods. This dish is so tasty not just because I am a chilli addict but also because of the naturally slightly sweet flavour from the unshelled prawns and onions, as well as the tanginess from the assam.

Assam (or Tamarind) is the pulp that is obtained from the pods of the tamarind tree. Assam or Tamarind is a sticky fibrous mass which may sometimes include the seeds. In Singapore, when it is in the form of "Tamarind Pulp" it is known as Assam Jawa and if it is in the form of "Tamarind Pieces" it is known as Assam Keping.

How to use Assam pulp:

To obtain the Assam or Tamarind juice, this pulp is stirred through a little hot water, squeezed and then strained through a muslin cloth/sieve.

How to use Assam or Tamarind pieces:

These are often used in place of the pulp. One or two pieces are added to the dish and then removed when the food has attained the required sourness.

(Tamarid information from here)

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Sambal Udang/Prawns

1kg large prawns, unshelled
1 tbspn tumeric powder
1 tspn chilli powder
chilli paste
2 medium red onion, peeled and chopped into 6 wedges
tamarid juice
sugar
salt
vegetable oil

Chilli Paste
4 clove garlic
15 shallots
30 dried chillies (yes, that is not a typo)
1 tbspn of belacan (prawn paste)
water

Tamarid Juice
About 1 rounded teaspoon of tamarid pulp
2 tbspn of hot water

Method:

Prepare chilli paste - Roughly cut dried chillies with a kitchen scissors and pour enough hot water to cover the chillies. Leave for 10 mins and drain. Blend finely the chillies, 1 cup of fresh water, and all other ingredients. My mom used to use a motar and pestle but these days she uses a blender.

Prepare prawns - Marinade prawns in tumeric and chilli powder and salt. Leave aside for 15 minutes.

Prepare tamarind juice - Soak pulp in hot water, squeeze out the juice. My mom does not strain the juice.

Now you are ready to cook the dish:
1. In a hot wok, stir fry prawns in a little oil till pink. Be careful not to overcook the prawns. Remove from the wok and set aside.
2. In the same work, add more oil and over medium heat, stir fry the onion wedges till fragrant. Add the chilli paste and stir fry it till fragrant (about 20 minutes). Add tamarid juice and cooked prawns. Add salt to taste and a pinch of sugar. Cook for further 5 minutes.
3. Serve with steamed jasmin rice or coconut rice (nasi lemak) and stir fried vegetables (e.g. water spinach).

Variation:

Mom sometimes add wedges of tomatoes and fresh coriander together with the prawns.

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