- Blend all of the spice paste ingredients with ⅓ cup (80ml) water until smooth.
- Heat vegetable oil. Add ground spice paste and kaffir lime leaves. Stir fry for 8 – 10 minutes until fragrant.
- Place lid on the wok and allow sauce to come to a boil.
- Reduce heat and continue to simmer for 3 – 5 minutes.
- Remove the lid. Add sugar, salt, and shrimps (prawns).
- Stir to get all ingredients well mixed and until shrimps turn red.
- Place lid back onto the wok and continue to simmer for 1 minute.
- Turn off stove. Dish into a serving bowl.
Sambal Udang
Ingredients