Sambal kepala udang

Sambal kepala udang

Hot-sour prawn head sambal

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

This is one of the by-products using the tastiest part of the prawn – the head. It contains most of the fat and therefore most of the flavour. While it may not be the easiest thing to swallow, it is worth chewing on (and politely discarding) just to savour the combination of flavours.

Ingredients

Quantity Ingredient
500g raw prawns, heads only
2 teaspoons tamarind pulp
2 tablespoons peanut oil
5-6 curry leaves
1 onion, finely chopped
1 large garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
1 teaspoon Sambal ulek
or 2 fresh red chillies, seeded and chopped
1 teaspoon dried shrimp paste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt

Method

  1. Wash the prawn heads well and remove the hard, armour-like shell, the long thin feelers and the eyes. Drain well in a colander and then pat dry on paper towel.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  3. Heat the peanut oil in a wok or small heavy-based frying pan over medium heat. Add the curry leaves and cook for a few seconds, then add the onion, garlic and ginger and cook until the onion is soft and starts to brown. Add the sambal ulek and the shrimp paste, crushing it with the back of a spoon. Continue cooking for 3 minutes, stirring regularly, then add the coriander and cumin and cook for 1 minute longer. Add the prawn heads and stir-fry for 2–3 minutes, then add the tamarind liquid and salt. Reduce the heat to low and simmer until the liquid evaporates completely and the prawn heads start to sizzle in the oil, about 10–15 minutes. Serve as a tasty side dish with rice and curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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