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Sambal Udang (Prawn Sambal) with Roti Jala Recipe
September 3rd, 2008Malaysian Food, Recipes, Malaysian Recipes, Recipes29 Comments
Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many different recipes available. The one I love the most is my late mother’s sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend Salt and Turmeric‘s authentic Malay sambal udang tumis (prawn sambal), which tastes different but equally delicious. Prawn sambal is always my most requested dish whenever I visit F.
So, you could imagine how overjoyed I was when F gave me a bottle of her sambal tumis a few weeks ago–all done and ready-to-go in a bottle. Naturally, the first thing I did after I came home from F’s was cooking up a nice serving of prawn sambal to go with my favorite roti jala (lacy pancakes).
Roti jala with sambal udang is a perfect “buka puasa” dish during the month of Ramadan and I wanted to share the following recipe with you.
Happy eating!
(Click Page 2 for the Sambal Udang (Prawn Sambal) with Roti Jala Recipe)
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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! :)
Looks and sounds delicious! I love sambal!
wow, looks good! really love your food photography skills! I must try out F’s recipe too.
No Malaysian can resist the Sambal Udang. I always make sure it must involved tamarind. Thumbs up. Color of dish just right.
Oh, yes, I love sambal, too! The spicier the better….
i love roti jala with curry…. what a nice combination !
This looks fantastic! Your photo really brings out the color.
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.
Manggy – sugar is optional actually so just a pinch will be enough. It’s used to tone down the spiciness, if you wish. :)
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.
Your roti jala looks so good, all rolled up and nice. The color of sambal udang dish is so appealing.
Fion
MyTasteHeaven.com
Roti jala with sambal udang sounds good. Just had roti jala yesterday from pasar Ramadan but with curry chicken.
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!! :-(
I missed home so much .. after seeing the roti jala.
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.
That is probably the yummiest sambal I have ever seen. The roti jala is just lovely.
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. :)
This post is bookmarked. Got to try that sambal.
thanksss! hehehe, never though of the freezer thingy coz, so not use to freezing sambal lol
I think besides good in recommend good food, you are also a good cook! must meet u in person one day!!! :)
From Yummy Station.
My mother also have a great sambal udang recipe. I will have to call her to find out the complete recipe…I miss her sambal udang.
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.
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.
I’m crazy ’bout sambal udang…..
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!
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.
Just had Roti Jala this evening but I only have the choice to mix it with curry chicken. Good combination taste as well :)
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 !!