This is my twist on the classic Malay curry. I served this to my workmates for our “Bring and Share Lunch” week. I garnered a few thumbs up with this dish. Have fun!
Sambal Udang with Chicken
· 500g prawns, cleaned
· 2 medium size shallots, cut into wedges
· 1 stalk lemongrass, crushed
· 1/2 cup tamarind juice
· 2 tablespoons oyster sauce
· 2 large chicken breasts
Materials to ground
· 3 cloves garlic
· 4 shallots
· 2 inch ginger
· 10-12 dried chillies, seeded
· Pinch salt and pepper
· 2 teaspoon turmeric
· 2 tbsp honey or 1 tbsp sugar
Mix all ingredients in a bowl.
Cut chicken into cubes and put in the marinade.
Coat evenly, cover with cling film, set aside in a warm environment for an hour.
Take out the fridge an hour before cooking.
Grill chicken until cooked.
Boil dried chili, take off the heat and drain. Blend with rest of “Materials to Ground” ingredients.
In a skillet, heat 2 spoons of cooking oil and then saute the onions until golden brown.
Add ingredients, and cook until fragrant oil broke.
Pour tamarind water, oyster sauce and lemon grass (crushed).
Then add the shrimp, chicken, salt and sugar to taste.
Cook for 5-7 minutes or until boiling. Remove and serve.