Prawn (Shrimp) Sambal

My mother, like many Nonyas of her generation, used food nomenclature to create
nicknames and describe people or things. For a classmate of mine who was often giggly
and flirtatious, my mother had this to say: “Meglitik macham udang kenar chelor”, which
translated means “prawn (shrimp) jumping around after getting scalded”. Ouch.

makes 4 to 8 servings

450 g or 1 pound small prawns (shrimps)

4 tablespoons tamarind (assam),
soaked in 1½ cups hot water

15 g or ½ ounce dried chillies,
soaked in hot water

300 g or 10½ ounces shallots,
peeled and diced

1 teaspoon belachan, diced
2 tablespoons oil
1 teaspoon salt
1 tablespoon sugar

1.   Shell the prawns and set aside.

2.   Strain the tamarind juice and discard the seeds
and fibre.

3.   Remove the dried chillies from bowl of water.

4.   Blend or pound the shallots, dried chillies and belachan
in this order.

5.   Pre-heat a wok or frying pan over high heat. Add
oil and when it is glistening, lower heat. Fry pounded
ingredients until red oil bubbles through.

6.   Add salt and sugar. Pour in the tamarind juice. Finally
add the shelled prawns and stir until they are just cooked.
Do not overcook the prawns.

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