Sambal Tauhu & Udang

Sambal Tauhu & Udang


6 pcs bean curd (quartered)

300g shrimps (shelled and deveined)

1 large onion (peeled and sliced)

1/3 cup water mixed with 1 tbsp of tamarind paste (discard the seeds)

4 tbsp cooking oil

Blended spices:

6 red chillies

1 large onion

3 shallots

2 candlenut

1 tsp toasted belacan


1 tsp caster sugar

½ tsp salt

Preparation Instructions:

  1. Heat up a non-stick skillet with 4 tbsp of cooking oil, pan-fry the bean curd until golden brown. Remove and set aside.
  2. Use the remaining oil to saute the blended spices until fragrant.
  3. Add in shrimps, sliced onion, tamarind juice and seasonings and bring to a boil.
  4. Add in fried bean curd, stir to combine and continue to simmer until the sauce become thicken.
  5. Dish out and serve.

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