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Malaysian Shrimp Sambal
Singapore (but very popular in Malaysia) — Mother recipe · en it
A delicious dish of fried shrimp in a spicy and aromatic sauce.
📷 by daxiang stef — CC BY 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of fresh shrimp
- 2 red onions, chopped
- 2 tablespoons of dried chili
- 2 tablespoons of chili paste
- 2 tablespoons of coconut oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of chopped green onion
- 1 tablespoon of sambal belacan
- salt to taste
- pepper to taste
Method
- Clean and cut the shrimp into small pieces.
- In a pan, sauté the dried chili and chopped red onions in coconut oil.
- Add the chili paste and cook for a few minutes.
- Add the shrimp pieces and cook until golden.
- Add the sambal belacan, rice vinegar, soy sauce, sugar, and chopped green onions.
- Mix well and cook for another 2-3 minutes.
- Serve it on a plate and enjoy immediately.
- Bon appétit!
The story
Sambal Udang is a dish originally from Malaysia but is very popular in Singapore. It was brought to Singapore by Indonesian migrants and has gained a unique popularity in the country.
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