RECIPE FOR SAMBAL UDANG KERING (DRIED PRAWNS) and petai

 

RECIPE FOR SAMBAL UDANG KERING (DRIED PRAWNS)
300gm dried shrimps
6 red medium sized onions
cili boh/chili paste (quantity according to taste, maybe 3tblspoon)
3 stalks serai/lemongrass
1 big piece fresh kunyit/tumeric (if substitute with powder, about 1 tblspoon)
Daun limau purut/kaffir lime leaves– slice finely (this is a must)
Daun kunyit/tumeric leaves – slice finely
Tamarind juice (add minimal water)
Sugar
Salt to taste
Oil

Soak dried shrimps and pound coarsely.
Blend onion, serai and kunyit.

In a non-stick wok, heat oil and fry the blended onion/cili/leaves till dry. Add the dried shrimp and continue frying. You need to constantly stir it or they will stick to the bottom of the pan. Add tamarind juice** and sugar. Continue stirring until the whole paste is dried.

One can keep the portion in individual container and heat them up later.

This sambal hairbee taste good if used to make sandwiches, eat with rice or when cooking instant noodle, drop a tablespoon in for added flavour.

** TO ADD PETAI (some stinky beans, will blog more about it next time when I have the complete ‘tape’ of the petai)
About 200 gms of petai – Add in after adding tamarind juice, to cook.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

1 thought on “RECIPE FOR SAMBAL UDANG KERING (DRIED PRAWNS) and petai

    Malaysia

    (May 4, 2017 - 11:04 am)

    Hey nice recipe. 🙂 I made prawn sambal recently but didn’t have fresh lemongrass stalks so I used food-grade lemongrass essential oil, which actually added a stronger flavour than I usually get from the stalks. The turmeric, too, I usually like to use fresh / whole but had to use some dried turmeric I’d bought encapsulated from a herb supplier online. Fortunately, it was high in curcuminoids so the yellow colour was bright and rich. LOVE Malaysian food and really enjoy reading your blog. Thanks for sharing. 🙂

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