Sambal Tumis Udang

Sambal Tumis Udang

1/2 kilo prawns, shelled (leave out the tail section), wash & drain
10 shallots
4 cloves garlic
10 to 15 stalk dried chilies, soak in hot water for 1/2 hours
A handful of anchovies (ikan bilis), soak & strain
2 tbspoonfull tamarind, dissolve in 1/2 cup water
Some oil for frying
3 tbsp sugar & salt to taste

1. Blend all ingredients except for anchovies & oil till fine.
2. Drop in anchovies and blend it in intermittent mood so as
to have 'smashed' (not too fine) texture.
3. Heat oil in pan and saute blended ingredients till fragrant.
4. Add in sugar (can add in more if prefer to have a sweetish taste)
& salt. Stir well with medium fire.
5. Pour in the filtered tamarind juice in, stirr & close lid.
6. Fry this sambal about 15 more min. with stirring on & off.
7. Lastly, put in the prawns, stirr well not letting it overcooked.
Off the fire & ready to serve with rice or bread.

Myperiukbelanga note: I used to fry this sambal for at least 1 hr and I
will add more sugar so as to have a sweetish like taste. The colour may turn
dark red if you fry it longer.