Sambal Udang (Prawn Sambal)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 people
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Calories
190 kcal
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Course
Main Course
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Cuisine
Malaysian
Sambal Udang (Prawn Sambal)
Description
This recipe begins with a spice paste ground from dried red chilies, shallots, and belacan to create the authentic sambal flavor. Frying the paste in neutral cooking oil releases its aromas before adding shelled, deveined prawns for a brief stir-fry that locks in their texture. Tamarind pulp diluted with water adds a bright sour note, complemented by the fresh citrus aroma of thinly sliced kaffir lime leaves. Salt and sugar adjust the seasoning, creating a balanced spicy-sour-sweet profile.
The texture of the prawns remains tender from the short cooking time, while the sambal sauce coats each piece nicely. Serving this with steamed rice helps mellow the heat and allows the complex flavors of the dish to shine.
Using fresh prawns along with quality tamarind and belacan is key to achieving a flavorful result. The spice level can be tailored by adjusting the amount of dried chilies. Traditional mortar and pestle preparation of the paste brings a finely blended texture and well-integrated taste.
Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 1.3 lbs (600g) prawn shelled and deveined
- 3/4 cups water
- 2 tablespoons tamarind pulp mixed with 1/2 cup water and strained
- 6 kaffir lime leaves sliced thinly
- 1/2 teaspoon salt to taste
- 2 teaspoons sugar to taste
Spice Paste
- 10 dried red chili seeded
- 10 shallot peeled
- 30 g (1 oz) belacan
Instructions
- Pound the Spice Paste using a mortar and pestle or grind with a food processor. Set aside.
- Heat the cooking oil in a wok. Add the Spice Paste and stir-fry (or tumis) until aromatic.
- Add the prawns and continue to stir-fry for about 2-3 minutes.
- Add the water and tamarind juice, and bring it to a quick boil. Then add the kaffir lime leaves, salt, and sugar. Dish out and serve immediately with steamed rice.
Notes
- Use fresh prawns and high-quality tamarind and shrimp paste for the best flavor.
- Adjust dried chili quantity according to your preferred spice level; adding heat later is easier than reducing it.
- The traditional mortar and pestle method yields a smoother, well-balanced sambal paste.
- Note that dried red chilies vary by region, so quantities may need adjustment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1grams | |
| Calories | 190kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 86mg | 29% |
| Sodium | 571mg | 24% |
| Potassium | 264mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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