Per Suhaila's request:
Sambal Tumis Udang with Petai
Easy Peasy Sambal Tumis Udang
500grams Large Prawns (Take off skin and head leaving the tail, and devein. Save skins and heads to make stock.)
5 stalks dried or fresh chillies
3 or 4 shallots
1 clove gralic
a handful of dried shrimps (this thickens the sauce, use more if you like)
1 cup prawn stock (boil prawn heads and skins, reduce till it makes one cup)
3 or 4 tablespoons of tomato paste
salt and sugar to taste
Petai (as much as you want, but it is optional)
Marinate cleaned prawns in either salt & pepper, or a tablespoon of tomyam paste (gives it abit of ummph), set aside in the fridge.
Ground chillies, shallots, garlic and dried shrimp till fine. Heat oil in a large saucepan, and saute the ground ingredients till it a thin layer of oil rises to the top (pecah minyak), adding a little bit of water if it gets too dry. Add prawn stock and the tomato paste. Let it simmer to your desired consistency, taste and add salt, sugar and more tomato paste if necessary.
15 minutes before serving, heat up the sauce, add in the prawns and petai (if you're using), stir to mix well. The moment all the prawns' tails turn red, immediately turn off the heat.
Serve with hot rice and Masak Lemak.
.Aiyoh.. I'm making myself hungry..
lapar lah pulak..
:laugh:
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