Portion Size : 4-6 persons
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Recipe : Sambal Tumis Udang
Translation : Udang (Prawn) ,
Sambal Tumis ( Chilly Gravy)
Ingredients Weight
Prawn (shelled) 600gm
Dried Chilly 100gm
Onion (big) 300gm
Tamarind Juice 100gm
Vegetable Oil 150gm
Water 50gm
Sugar 1 teaspoon
Salt & White Pepper to taste
Prawn Paste (Belacan) 1 teaspoon (OPTIONAL)
Methods of Cooking:
1. Washed and boiled dried chilly until soften approximately 15-20 minutes.
2. Blend the boiled dried chilly and onion into fine paste, together with water. Optional : To add in prawn paste.
3. Heat up the vegetable oil in medium fire.
4. Saute the mixture of chilly until fragrance and you will see the oil is separated from chilly, showed that the paste is already cooked.
5. Stir well all the time during cooking the chilly paste. You may cooked the chilly paste until dry like the cover picture or if you like more gravy like the 2nd picture, you can make the gravy slight watery by adding more tamarind juice.
6. Pour in tamarind juice.
7. Stir well until popping bubble appear and you will see separation of chilly and oil. It showed that the chilly paste mixture is fully cooked.
8. Season with salt and pepper.
9.Put in a teaspoon of sugar.
10. Finally, put in the prawn and onion ring (1 pc). You may have the prawn with shell or without shell.
11. Cook for another 5 minutes. Stir well. Make sure all the prawn is coated with chilly paste.
9. Ready-To-Serve with steamed white rice or bread.
Note :
- If you use a Tamarind Paste, put in 50 gm of paste and dilute with 2 tablespoon of water.
- If you use a Chilly Paste, put in 200 gm chilly paste in a bowl and dilute with 50 gm of water.
- If you use a Chilly Powder, put in 200 gm chilly powder in bowl and dilute with 100gm of water
- You need to stir the chilly mixture all the time to avoid burn at the bottom of the pan.
- Always use medium fire.
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