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Sambal Udang (Prawn Sambal) with Roti Jala Recipe

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Recipe: Sambal Udang/Prawn Sambal
Ingredients:

5 tablespoons sambal tumis (click here for Salt and Turmeric’s easy sambal recipe)
1 quarter of a medium-sized onion
10 shrimps (peeled and deveined)
Salt to taste
Sugar to taste
1 teaspoon tamarind pulp (soaked with 1/4 cup of warm water and extract the juice)
1 teaspoon cooking oil

Method:

Heat up a wok with cooking oil and add the onions. Saute the onions until aromatic, then add in sambal and prawns. Add tamarind juice and bring the sambal udang to boil. Add salt and sugar to taste. Serve hot with roti jala/lacy pancakes.

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30 COMMENTS... read them below or add one

  1. Manggy

    That looks really yummy and they look like they go well together! About how much sugar did you use? I don’t know quite how sweet it should taste as I’ve not had it before, thanks! :)

  2. worldwindows

    No Malaysian can resist the Sambal Udang. I always make sure it must involved tamarind. Thumbs up. Color of dish just right.

  3. Salt N Turmeric

    Glad you like the sambal tumis. When i make sambal, il make them in bulk so I can freeze for later use. I will use it for making fried rice, fried noodle or just to eat with toast.

  4. Rasa Malaysia

    Manggy – sugar is optional actually so just a pinch will be enough. It’s used to tone down the spiciness, if you wish. :)

  5. Anonymous

    I have never tried roti jala with sambal udang that’s a great idea. I will have to try this combination and the sambal udang recipe soon.

  6. Anonymous

    Your roti jala looks so good, all rolled up and nice. The color of sambal udang dish is so appealing.

    Fion
    MyTasteHeaven.com

  7. MyF

    Hm, never thought of eating roti jala with sambal udang. It looks purely delicious! Yummie… I hope to catch up on more cooking.. been m.i.a. a lot since i got my new job!! :-(

  8. Lianne

    H Bee Yin, your recipe sounds easy and looks great! Very tempted to make them especially a big bottle of sambal tumis for `just incase` but wondering if you know how long does it keep usually? Coz a bit difficult for me to get all the ingredients to make them each batch so thinking of making and storing them in a jar. Much thanks.

  9. Rasa

    Hey Lianne,

    If you freeze it in the freezer, it can last a long time. I noticed that if you keep it in the fridge but not the freezer, it might go bad. So just freeze it. :)

  10. Katina

    This sambal udang recipe sounds simple enough, have to try it at home. I cannot get any sambal udang in the Malaysian restaurant near my place.

  11. Rajee, irving, tx

    Glad to hear that u posted Lacy pancake. I missed all the malaysian food badly. I often visited there when we were in singapore. I completly forget to buy pancake mould. Now I wanted it badly. Can u pls get one for me as a complement? I wonder how you have posted great recipes in ur website as I know it’s hard to get time to post recipes there becos of visiting many good friends, going for shopping and trying to taste different restaurants there.

  12. admireyourblog

    thank you. any chance you could tell us, in the future, how to make the sambal paste from scratch rather than use the recipe from the Salt and Turmeric’s link? wld love to see how you make it. I tried today and failed miserably. sauted the paste too long on too high a heat.

    • As I do get to go back to Penang couple of times a year, I am lucky to have good sambal supplies from home :) But who knows?! I might have all the ingredients 1 day and just whipped one up!

  13. Peter Kong

    TIP:
    Better to make sambal belacan in big batches. Usually I make a kg of red chillies plus another 1/5 to 1kg of birds eye chillies mixed. I separate them into 4 piles and do them one by one. I add piping hot belacan when each portion is ready and blend them. Each batch made is put in a large contained and mixed.

    For keeping in the freezer, use plastic zipper bag envelopes. Put 1-2 heaped tablespoons (amount us may normally require for a meal) of sambal in each envelope and seal. Store them in old plastic ice cream containers and put in freezer.

    Each time u need sambal u can just take a packet out and remove from envelope while still frozen and put into a small container to thaw. Most of the frozen sambal will be intact when removed while frozen compared to trying to remove it after thawing inside the envelope.

    Can keep for over a year in the freezer when kept this way.

    You can add lime juice or other additional items you normally put into your sambal after thawing. They thaw quite fast.

  14. Rebecca Lee

    I often make sambal belachan in big batch too. I blend 1/2 kg of chillies, some Chili api, some grilled belachan, some soaked dried prawns to add sweetness to the sauce. Then pour it into a ice cube tray and freeze. Remove the cubes and put in a plastic bag and freeze. Just take 1-2 cubes when needed. I do the same to my blended dried chilli paste or Yellow ginger!!
    If it takes up too much space, put it on a plastic bag and fold it flat and use a chop stick to press into cubes OR with the help of the disposable chop sticks to divide it into lines and tie the opening of the chopsticks with a rubber band to secure it and freeze. When you need, just break a line or some cubes of the frozen paste !!

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