Nonya Recipes pg.6

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(#6a) Udang Sambal with Petai

(#6b) Udang Sambal (bottom), also showing Nasi Lemak spread of Kang-Kong (left), Ikan bilis (right) & Otak wrapped in banana leaf (top right)

Recipe Name: (Prawn) Udang Sambal
Category: Nonya/Singapore

Prawn sambal goes well as an accompaniment to either steamed white rice or to coconut rice (nasi lemak).

Ingredients List: goto glossary for pictures and description of ingredients

  a) 1/2 Kg of medium sized prawns
  b) 5 buah belimbing or several seeds of petai (optional)
  c) half a coconut - santan pati
  d) 1 leaf of limau purot
  e) 1 green chillie
  f) 3 red chillies
  g) 5 dried chillies
  h) 2 buah keras
  i) 10 red onions
  j) 1 inch sliced piece of belachan - roasted
  k) salt, sugar and limes or lime juice to taste
  l) 5 Tbsp cooking oil
  m) several mint leaves for garnishment

Preparation:
- First, soak the dried chillies in warm water for at least 15 minutes.
- Shell and de-vein the prawns, and then cut the buah belimbing length-wise in halves.
- Seed and cut in half one each of the green and the red chillies.
- Prepare the "rempah" by pounding together in a mortar, 2 red chillies and all the items g) to j).
- Add oil to a heated pan or wok and fry the rempah mixture, and then add the prawns followed by the optional buah belimbing or petai.
- Add the salt and sugar to taste, then the coconut "santan pati".
- Next, add the cut chillies and the limau purot, and simmer for several minutes.
- Finally, add lime juice to taste.

To Serve: Garnish with the mint leaves before serving.

 Comments: The Prawn Sambal may be prepared with, or without either the buah belimbing or the petai.
The picture (#6a) shows the version of the sambal with petai, while (#6b) shows Prawn Sambal without    either belimbing or petai and served with Nasi Lemak and its traditional dishes. 

Also refer to Sambal Stuffed Fish

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