Sambal Tumis Udang Recipe– adapted from Salt & Turmeric’s Recipe
12 medium to large size shrimps– deveined but leave shells intacted
1/2 onion, sliced into 1/4 inch wedges
2/3 cup of sambal tumis paste (recipe follows)
Sambal Tumis Recipe (makes 3-4 servings, can be frozen for future use)– see note below
Spice paste (cut into chunks then blend to paste):
1 small jar (8 oz) of sambal oelek
1 medium onion
5 inch ginger
2 stalks lemon grass
1 tsp roasted balachan (optional)
enough water to facilitate blending
1/4 cup cooking oil
1 small can of tomato paste
2 tbsp tamarind juice
1 tbsp salt
1/2 cup sugar
- Heat up a wok on medium high. Add in oil and spice paste. Keep stirring until the paste thickens, about 10-15 minutes.
- Add in tomato paste, tamarind juice, salt and sugar to taste. Cook for a few more minutes. Reserve 2/3 of the paste in the wok, and dish out the remaining. Let cool and freeze for future use.
- Add sliced onions and shrimps into the wok and stir to combine. Cover and simmer until shrimps are just cooked. Served with steamed rice.
Sambal Tumis: It takes a little time to cook sambal tumis but it’s worth the effort as the portion makes 3-4 servings. Freeze the extras for future use for with squid ‘sotong’, fried eggs, anchovies etc. It’s especially good served with steamed rice or coconut rice ‘nasi lemak’.