Situated in Southeast Asia, the nation of Malaysia is culturally rich and diverse. Likewise, the country’s cuisine blends the flavors of Malay, Chinese, and Indian food. Even if a trip to Kuala Lumpur is on your bucket list, don’t wait to try some Malay dishes – you can make them at home.
If you don’t know where to start, then the website Malaysia Kitchen for the World would be a good place for you to start. There you can discover Malaysian products and also learn how to make Malaysian dishes.
Recently, I purchased a bottle of auria’s malaysian kitchen Hot Chili Sambal from Amazon.com. It is a spicy sauce made from fresh chiles, dried shrimp, fermented shrimp paste, sugar, salt, and vinegar – they are all natural ingredients. It provides a pleasant heat without being too hot.
I have seen several recipes for Sambal Udang – a popular Malay dish using king prawns. I used those recipes as a base for my adaptation – Sambal Shrimp. It’s a spicy little dish that is quick to whip up whenever I want something different. Something special.
Rather than making a chile paste from scratch, I simplified the process by using 1-2 tablespoons of auria’s Hot Chili Sambal sauce. I combine it with a teaspoon of sugar to slightly sweeten my dish. Then I add 1/3 cup of water and stir the mixture. I set it aside and start cooking my shrimp.
I take about a cup of frozen shrimp and quickly thaw it out underneath cold, running water. I drain it and then place it in a skillet with about 1 tablespoon of oil. I cook it until it turns pink. I then drain any juice and add my sauce.
I then add the sauce and let it cook for 3-4 more minutes. I pour it over some precooked rice.
- 1-2 Tablespoons Auria’s Malaysian Kitchen Hot Chili Sambal
- 1 teaspoon sugar
- 1/3 cup water
- 1 Tablespoon olive oil
- 6 ounces (about 1 cup) small-medium sized uncooked shrimped, peeled and deveined
- rice, prepared
- In a small bowl, combine Hot Chili Sambal, sugar, and water. Set aside.
- In a small non-stick skillet, heat oil over medium-high heat.
- Add shrimp and cook until no longer pink. Drain the juice from the pan.
- Return the pan to the heat and add Hot Chili Sambal mixture. Cook at a low boil for 3-4 minutes.
- Serve over cooked rice.