Udang Masak Cili (Classic Malaysian Chili Prawns)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring succulent prawns stir-fried in a rich, spicy, and slightly sweet chili sauce. This authentic version balances heat from chilies with aromatics and a touch of tamarind for a vibrant flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Dried chilies15-20
- Shallots3
- Garlic4 cloves
- Ginger1 inch
- Tamarind paste2 tbsp
- Sugar1 tbsp
- Soy sauce1 tbsp
- Belacan (shrimp paste)1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Water1/4 cup
- Cilantrofor garnish
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend into a paste with a little water.
- 2
Blend shallots, garlic, ginger, and belacan into a paste.
- 3
Heat vegetable oil in a wok or large pan over medium-high heat. Add the chili paste and stir-fry until fragrant and the oil separates.
- 4
Add the shallot-garlic-ginger-belacan paste and continue to stir-fry until well combined and aromatic.
- 5
Stir in tamarind paste, sugar, soy sauce, and salt. Cook for 2-3 minutes.
- 6
Add the prawns to the wok. Stir-fry until they turn pink and are cooked through, about 3-5 minutes.
- 7
Add 1/4 cup of water if the sauce is too thick. Ensure prawns are well coated.
- 8
Garnish with fresh cilantro before serving.
