Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Amy's Sambal Udang Recipe by Amy Beh
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Ingredients
600g large prawns
3 to 4 tbsp oil
25g dried prawns, soaked and pounded
(A) Ground and combined:
5 shallots
3 cloves garlic
2cm piece fresh turmeric
3cm piece galangal
1 stalk lemon grass
(B) Mix into a paste:
1 tbsp meat curry powder
1 tbsp chilli paste
1/2 tsp belacan granules
Juice of 1 lime
2 tbsp thick santan
3 kaffir lime leaves, sliced finely
Seasoning:
1/2 tsp salt or to taste
1/2 tsp sugar
1/2 tsp ikan bilis stock granules
Garnishing:
Cucumber slices
Coriander leaves
Method
Wash and trim prawns neatly but leave shells intact. Set aside.
Heat a non-stick wok with oil until hot. Add dried prawns and fry until flagrant. Add ingredients (a) and (b) and continue to fry until aromatic. Add a little santan if ingredients get too dry.
Add prawns and lime juice. Stir in remaining santan and bring to a boil. Cover and cook until prawns turn red. Add seasoning and kaffir lime leaves. Stir well then dish out and serve with garnishing.
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