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Sambal Tumis Udang (Prawn Sambal)
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- 500 g medium-sized prawns, whiskers removed, cleaned and deveined, patted dry with paper towel
- 100 g cooking oil
- 30 g dried chillies, deseeded, soaked to soften
- 100 g shallots
- 4 garlic cloves
- 20 g shrimp paste (belacan)
- 50 g water
- 20 g palm sugar (gula Melaka)
- ½ tsp salt, adjust to taste
- 10 g tamarind extract
- per 1 portion
- 1889 kJ / 452 kcal
- 24 g
- 19 g
- 32 g
- Saturated fat
- 5 g
- 3 g
- 1344 mg
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