Sambal goreng udang
Sambal goreng udang is a delicious Indonesian dish made with prawns (udang) cooked in a fragrant and spicy sauce called sambal. The prawns are usually stir-fried with a variety of ingredients like onions, garlic, chili peppers, and other spices to create a flavor-packed dish. It's often served with steamed rice or as a side dish.
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Ingredients
- 2 pounds shrimp peeled and deveined
- 1 onion finely chopped
- 4 cloves garlic minced
- 2-3 red chili peppers finely chopped (adjust according to your spice preference)
- 2 tablespoons vegetable oil
- 1 teaspoon shrimp paste (optional, but adds depth of flavor)
- 1 tablespoon tamarind paste
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic and chopped chili peppers to the pan. Stir-fry for a minute or until fragrant.
- If you're using shrimp paste, add it to the pan and continue stirring for another minute.
- Toss in the prawns and cook until they turn pink and are fully cooked through.
- In a small bowl, mix the tamarind paste with a little water to create a tamarind juice. Pour it into the pan and stir well to coat the prawns.
- Add sugar and salt to taste, adjusting the flavors according to your preference. Cook for a few more minutes to let the flavors meld together.
- Once the prawns are cooked and the sauce has thickened slightly, remove from heat.
- Garnish with fresh cilantro leaves for added freshness and aroma.
- Serve the Sambal Goreng Udang hot with steamed rice or as a side dish.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 42kcal (2%)Carbohydrates: 9g (3%)Protein: 2g (4%)Fat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gCholesterol: 14mg (5%)Sodium: 49mg (2%)Potassium: 150mg (4%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 216IU (4%)Vitamin C: 35mg (42%)Calcium: 23mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
