Malaysian Food Ceviche Recipe Sarawak Ceviche Umai Udang And Malaysian Sambal Udang

These two dishes are from Malaysia. The first one is from the second largest state in Malaysia called Sarawak and this is Umai Udang but is pronounced Umei Udang and this is Sarawak Prawn Ceviche and the second dish is Sambal Udang which comes from Malaysia and is a spicy prawn dish that can be eaten by itself or put on rice, noodles or in soups! Both are delicious and I hope you enjoy them both! The recipe for both can be found below.

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Umai Udang Recipe

Ingredient:
250gm/ 8 oz or 500 gm/ 1lb prawn (de-shelled and de-veined)
2 cups of lime juice
11/2 to 2  red onion (sliced finely)
2 Shallot (pounded)
4+ Cloves garlic finely minced.
1-2 inches Ginger sliced finely or minced
1/2 Red Chillies(sliced finely)
1 Tbsp finely, finely minced lemongrass.
1 Tsp. Coriander seeds or ground coriander or curry leaves.
1 Bird Eye's chillies or to suit(sliced finely)
Salt/fish sauce and sugar to taste

Method:
1. Clean the prawn thoroughly. Towel dry.
2. Pour the lime juice over the prawn and mixed thoroughly.
3. Check whether the prawn is cooked. Add more lime juice and keep in refrigerator if necessary.
4. Add the rest of the ingredient and season to taste. Put back in refrigerator for at least half an hour for the flavour of the seasoning and ginger to be infused in the umai.
5. Serve cold.

Sambal Udang Recipe

1LB LARGE SHRIMP/PRAWNS SHELLED AND CLEANED
8 SHALLOTS
4 to 6 TBSP. PEANUT OIL
1 SMALL RED ONION(OPTIONAL)
2 plum TOMATOES QUARTERED(OPTIONAL) OR EQUIVALENT AMOUNT OF CANNED CHOPPED TOMATOES.
1 TO 3 TBSP TAMARIND CONCENTRATE DEPENDING ON AMOUNT OF TARTNESS YOU WANT.
1 to 3 TSP PALM SUGAR OR BROWN SUGAR DEPENDING ON HOW SWEET YOU LIKE.
2-3 TSP. BELACHAN OR BELACHAN PASTE.
4-6 CLOVES OF GARLIC MINCED.
1 INCH PIECE OF GINGER FINELY MINCED.
7 Tbsp. CHILI PASTE.
1-2 2-3 INCH PIECES OF WHITE LEMONGRASS STALK BRUISED.
1/2 TSP GROUND TURMERIC.
1-2 TSP. SOY SAUCE OR FISH SAUCE.
6 Candlenuts or Macadamia or Hazelnuts.

TAKE YOUR SHALLOTS, RED ONION, GARLIC, GINGER, CANDLENUTS, CHILI PASTE AND BLEND TOGETHER IN A LARGE BOWL.

HEAT WOK ON HIGH. ADD OIL AND STIR FRY YOUR PASTE MIXTURE UNTIL TOASTED AND THE OIL BEGINS TO SEPARATE FROM THE PASTE MAYBE 5 MINUTES OR SO.

NOW ADD YOUR ONIONS, TOMATOES, TAMARIND, SUGAR AND SALT/FISH SAUCE TO TASTE AND STIR IN WELL.
YOU WANT THE TOMATOES PIECES TO WELL STEWED SO YOU CAN MASH THEM UP A SPATULA OR YOU COULD USE PUREED TOMATOES
ALLOW THE SAUCE TO THICKEN A BIT 3 TO 5 MINUTES.
NOW ADD YOUR LEMONGRASS STALKS AND MIX IN WELL.
NOW ADD YOUR TURMERIC AND MIX IN WELL.
ADD SHRIMP NOW AND STIR FRY UNTIL THEY JUST TURN OPAQUE(DON'T OVERCOOK THEM)
HINT: TURN OFF HEAT AND ALLOW THE SHRIMP TO ABSORB THE FLAVORS OF THE SAMBAL THEN SERVE ONTOP OF ASIAN NOODLE OF YOUR CHOICE OR RICE. THIS SAMBAL IS A FAVORITE TO BE SERVED WITH NASI LEMAK.