Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of steaming hot rice…
There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family’s sambal udang recipe, passed down to us from my late mother.
She would always add some thinly sliced kaffir lime leaves to perfume the dish with its aroma. Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves.
Here is my sambal udang recipe, which I made when I was in Penang, Malaysia. Try it out and I am sure you will want it every day!
What Dishes To Serve with this Recipe?
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- 3 tablespoons oil
- 1.5 lbs. (600 g) prawn/shrimp, shelled and deveined
- 2 cups water
- 2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained
- 3 kaffir lime leaves, sliced thinly
- 2 teaspoons salt or to taste
- 1 teaspoons sugar or to taste
- 10 dry red chilies, deseeded
- 10 shallots, peeled
- 30 g (1 oz.) belacan
- Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
- Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
- Add the prawn and continue to stir-fry for about 2-3 minutes.
- Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g