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Prawn Sambal (or Sambal Udang, Sambal Shrimp) relies heavily on one of Malaysia’…

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Prawn Sambal (or Sambal Udang, Sambal Shrimp) relies heavily on one of Malaysia’s favorite ingredients, Sambal Sauce. The spicy sauce is a staple in Malaysian cooking. The very basic sauce, Sambal Oelek, is a paste made with fiery red chiles and plus a little salt and/or vinegar.

* 8  Shallots, peeled and diced
* 4  Cloves Garlic, peeled
* 2  Fresh Lemongrass Stalks (white part only), chopped
* 3 – 5  Long Red Chiles
* 1  Tablespoon Fresh Turmeric or 1 teaspoon dried ground turmeric
* 2  Tablespoons Fresh Ginger or 2 teaspoons dried ground ginger
* 4  Kaffir Lime Leaves or 2 Teaspoons Lime Zest, remove stem and center rib from lime leaves
* 4 Tablespoons Vegetable Oil
* 2  Tablespoons Tamarind Paste
* 2 Teaspoons Light Brown Sugar
* 1  Tablespoon Thai Fish Sauce
* 2  Teaspoons Light Soy Sauce
* 1 1/4 Pounds Large Prawns (Shrimp)peeled and deveined
* 1/2 Cup Water or low salt seafood stock
* Lime Wedges, Fresh Cilantro or julienned Kaffir Lime Leaves as a garnish

1. Add the shallots, garlic, ginger, turmeric, lemongrass, chiles and 2 Kaffir limes leaves to a blender or food processor with 2 tablespoons of vegetable oil. Blend until smooth. Add additional oil in small amounts if the ingredients are not blending well. 
2. Heat 2 tablespoons of vegetable oil to a pan or wok over medium heat. Add the paste and saute for about 5 minutes until it becomes aromatic. Do not burn or the paste may become bitter. 
3. Add the shrimp and coat thoroughly with the paste.
4. Crush 2 Kaffir limes in your palm to release the flavor and add to the dish. Discard the leaves before serving.
5. Add the tamarind paste, sugar, fish sauce, soy sauce and the beans. Add enough water or stock to create a rich sauce, starting with 1/4 cup and adding more if needed. The sauce should be the consistency of a thick ketchup.
6. Allow the dish to continue to simmer for 2 -3 minutes until the shrimp are completely pink and cooked through.
7. Serve with rice on the side, and garnish with lime wedges, fresh cilantro and julienned Kaffir lime leaves (optional).

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