Sambal Udang (Sambal Prawns)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
2
-
Calories
123 kcal
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Course
Main Course
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Cuisine
Malaysian
Sambal Udang (Sambal Prawns)
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Sambal Udang is the simplest, tastiest dish to make and simply packed with flavour. Sweet, spicy and super delicious. Learn how to make this Malaysian dish yourself at home.
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Ingredients
- 1 tbs raw shrimp (peeled and deveined) (about 500g)
- 2 tbsp vegetable oil
- 2 tbsp Malaysian sambal sauce (sambal oelek)
- 2 kaffir lime leaves
- 1 tbsp ketchup manis
- 1 tomato (chopped)
- 1 cup water
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Instructions
- In a deep frying pan or wok heat the oil over a medium/high heat until hot. Add the sambal, lime leaves, recap manis and tomato and let it come to a simmer. Cook for 1-2 minutes until the tomato begins to break up and create a paste.
- Add the the water and the prawns/shrimp and bring to a simmer.
- Simmer the prawns for 5 minutes until fully cooked and the sauce has begun to thicken. Remove from the heat and serve.
Notes
- Tips
- Ingredient Alternatives
- Serving suggestions
- Storage
- Make a batch of my Malaysian Sambal Sauce (cookeatworld.com/malaysian-sambal-sauce) and keep refrigerated so that you can whip up this recipe any time you feel the urge. The sambal sauce stays fresh in the fridge for 3 weeks and for 6 months frozen in little portions.
- In Malaysia, Sambal Prawns is often served with Petai (stink beans) a bitter and altogether horrible bean. As a substitution you can stir in cooked snake beans or French beans.
- I like to serve mine hot over fluffy Jasmine rice with a simple salad.
You should also consider serving other ways:
With cooked egg or rice noodles With Asian roti bread (paratha) look out for these in the frozen section of any Asian supermarket.
- With cooked egg or rice noodles
- With Asian roti bread (paratha) look out for these in the frozen section of any Asian supermarket.
- Fridge: Leftovers will stay fresh in the fridge for 1-2 days
- Freezer: I wouldn't suggest freezing cooked sambal udang. Prawns don't reheat that well, so on this occasion fresh from the pan is best.
Nutrition Information
Show Details
Calories
123kcal
(6%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.03g
Cholesterol
9mg
(3%)
Sodium
213mg
(9%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
526IU
(11%)
Vitamin C
8mg
(9%)
Calcium
14mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 213mg | 9% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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