Spicy Chili-Fried Shrimps Recipe

(Sambal Tumis Udang)

RECIPES OF MALAYSIA

Ingredients :

500 g

20 pieces

125 ml

10 stalks

3 pieces

1 bulb

1 tbsp

4 tbsp

2 tsp

1 tsp

1/2 tsp

Medium-sized white shrimps, peeled, de-veined & tails intact.

Dried chilies, cut into 2cm lengths

Water

Shallots, chopped

Kaffir lime leaves, torn

Medium-sized onion, cut into wedges

Dried tamarind pulp

Cooking oil

Sugar

Salt

Dried shrimp paste (belacan)

Method :

• Soak tamarind in water for approx. 10 minutes, then squeeze and strain to obtain the juice.
• Soak chilies in hot water for approx. 10 minutes, dislodge some of the seeds.
• Process chilies, shrimp paste and shallots in a grinder until fine, add a little oil if necessary to keep mixture turning.
• Heat oil in the wok or pan and add the grounded ingredients, stir-fry over low heat for approx. 7 minutes until the oil separates.
• Add tamarind juice and cook over low heat, stirring frequently for 10 minutes.
• Add shrimps, kaffir lime leaves and onion wedges and stir-fry over low heat for another 8 mins.
• Add sugar and salt, stir until dissolved, serve, garnish with cucumber.

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