Description Sambal Udang (Prawn Sambal) – is a dish we cook to accompany nasi lemak or plain rice. Its sambal taste something like the sambal from nasi lemak, but it is more fragrant. Cooking instructions: Prepare 600g-900g prawns – peeled and deveined. (you can leave the tail – optional) Stir fry 125g paste in medium heat until fragrant Add 150ml water (more if required) and bring the mixture to boil Lower heat, add prawns to the paste, stir for 30 seconds or until prawns are cooked Add tamarind juice / salt / sugar to taste Serve with chilled cucumber This dish is normally serve with plain rice / nasi lemak (coconut rice). Ingredients: Palm oil, onion, garlic, lemongrass, dried chillies, turmeric, shrimp (crustacean) paste [Shrimp (crustacean), salt], tamarind paste, vietnamese mint, sugar, salt Contains: Crustaceans Note: This product is made in a facility that also processes peanuts, tree nuts, molluscs, soy, sesame seeds and wheat gluten derivative
