Sambal Udang

Well, I wished I had gotten the huge tiger prawns for this dish, as opposed to the dinky, little "medium" ones I had. Nonetheless, the gravy is so appetizing. I can go with just the gravy on rice!

Sambal Udang
5 tbsp of cooking oil
1 lbs of shrimp, shelled and deveined
2 tbsp of tamarind pulp, mixed with 1/2 cup of water and strained
2 cups of water
3 kaffir lime leaves, sliced thinly (substitute lime zest)
2 tsp of salt
1 tsp of sugar

Spice paste:
10 dried chillies, soaked in water before grinding
10 shallots, peeled and sliced
30 g of belacan (dried shrimp paste)

Combine all spice paste ingredients in a blender and blend well.
Heat up cooking oil, add in the blended spice paste and stir fry until fragrant.
Add in shrimp and continue to stir fry for about 2 - 3 minutes.
Add in water, tamarind juice, bring it to a quick boil. 
Add in salt, sugar, and kaffir lime leaves.
Dish out and serve hot.