Sambal Udang

Serves 4
Time 20 min


2 tbsp olive oil
1 tbsp belacan shrimp paste
½ red onion, sliced finely
3 cloves garlic, peeled and chopped
½ cup spring onion
2 small kafir lime leaves, sliced finely
10 leaves thai basil leaves
2 hot chillies
3 tbsp tamarind puree
½ tsp ground turmeric
500g peeled prawns
⅓ cup water, just boiled
Bok choy
Snow peas
½ tsp salt
2 tsp soya sauce


In a hot pan, brown onions, garlic, kafir lime leaves, thai basil leaves and chilli , then add belacan.

Add turmeric, tamarind and bok choy, fry for another minute, stirring briskly. Add prawns and snow peas, stir to combine, coating the prawns with the mixture. Add salt, soy and a little water and continue stirring, until prawns are pink and cooked through. Stir through chopped coriander once prawns are cooked.
Serve with steamed rice .