Sambal Udang (Prawns in Spicy Chili Sauce)

Method

1. 1

   Blend the soaked chilies, shallots and shrimp paste into a smooth rempah.

2. 2

   Fry the paste until the oil separates and it darkens, about 7 minutes.

3. 3

   Season with tamarind and sugar — taste for the sweet-sour-hot triangle.

4. 4

   Toss in the prawns and cook, stirring, just until they turn pink and curl, 3 minutes.

   💡 Prawns finish fast — the sambal was the real cooking.

5. 5

   Take the pan off the heat the instant the prawns curl — carryover heat keeps cooking them even off the stove.

6. 6

   Serve immediately while the sambal is still glossy and the prawns are hot.