Archive for the ‘Seafood – Thick Sambal Shrimp ‘Sambal Tumis Udang’ 參巴蝦’ Category

Thick Sambal Shrimps 'Sambal Tumis Udang'

Thick Sambal Shrimps 'Sambal Tumis Udang'

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
6 shallots
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


  1. Heat up a wok on medium high. Add in oil and spice paste. Keep stirring until the paste thickens, about 10-15 minutes.
  2. 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.
  3. Add sliced onions and shrimps into the wok and stir to combine. Cover and simmer until shrimps are just cooked. Served with steamed rice.

Regina’s Note:
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’.

Read Full Post »