Sambal Tauhu & Udang


385g extra firm tofu (cubed)

200g prawns (shelled and deveined)

1 big onion (sliced)

½ cup chilli paste

½ cup water mixed with 1 tsp of tamarind paste (discard the seeds)

3 tbsp cooking oil

Blended ingredients:

1 big onion

3 shallots

2 candle nuts

1 tsp toasted belacan


1 tbsp sugar

½ tsp salt

Preparation Instructions:

  1. Heat up a non-stick skillet with 3 tbsp of cooking oil. Pan-fry the extra firm tofu until golden brown. Remove, drained and set aside.
  2. Use the remaining oil to saute the chilli paste until fragrant.
  3. Add in blended ingredients, continue to saute until oil separates.
  4. Pour in tamarind juice, stir to combine.
  5. Add in sliced big onion, prawns, pan-fried tofu and seasonings. Stir to combine and continue to simmer until prawns are cooked and the tofu absorb some of the sauce.
  6. Dish out and serve with rice.

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