Sambal Udang (Sambal Prawns)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
123 kcal
-
Course
Main Course
-
Cuisine
Malaysian
Sambal Udang (Sambal Prawns)
Report
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.
Share:
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
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
Other Recipes
You'll Also Love
