sambal shrimp

Bee Yinn Low’s selected sambal shrimp follows her Malaysian family’s prawn-sambal preparation. She describes prawns in a spicy, aromatic paste with a briny flavour and the citrus note of finely sliced lime leaves.

The own spice paste contains dried seeded red chilies, peeled shallots and belacan. These are pounded or ground together before the paste cooks in oil until aromatic.

Shelled and deveined prawns join the paste for a brief stir-fry. A separate tamarind preparation mixes pulp with water and is strained, providing the sour liquid for the sauce.

That tamarind liquid and a distinct water portion enter the wok and come to a quick boil. Sliced lime leaves, salt and sugar finish the selected family version, with their seasoning adjusted to taste.

The sambal shrimp is served immediately with separately prepared steamed rice. Low distinguishes her lime-leaf family recipe from other prawn-sambal variations, keeping its three-part paste and tamarind sauce central to this preparation.