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Malaysian style prawn sambal or shrimp sambal.
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4.88 from 31 votes

Sambal Udang (Prawn Sambal)

Discover the best and most authentic sambal udang or prawn sambal, a delicious Malaysian prawn dish bursting with rich spices, fresh ingredients, and a mouthwatering sambal sauce.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Shrimp
Cuisine: Malaysian Recipes
Keyword: Prawn Sambal, Sambal Udang
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 3 tablespoons oil
  • 1.3 lbs (600g) prawn shelled and deveined
  • 3/4 cups water
  • 2 tablespoons tamarind pulp mixed with 1/2 cup water and strained
  • 6 kaffir lime leaves sliced thinly
  • 1/2 teaspoon salt to taste
  • 2 teaspoons sugar to taste

Spice Paste

  • 10 dried red chilies seeded
  • 10 shallots peeled
  • 30 g (1 oz) belacan

Instructions

  • Pound the Spice Paste using a mortar and pestle or grind with a food processor. Set aside.
  • Heat the cooking oil in a wok. Add the Spice Paste and stir-fry (or tumis) until aromatic.
  • Add the prawns and continue to stir-fry for about 2-3 minutes.
  • Add the water and tamarind juice, and bring it to a quick boil. Then add the kaffir lime leaves, salt, and sugar. Dish out and serve immediately with steamed rice.

Notes

  • Opt for fresh prawns and high quality ingredients such as tamarind and shrimp paste (belacan).
  • The freshness of these ingredients will greatly impact the flavor of this dish.
  • Adjust the amount of dried red chilies according to your spice tolerance level.
  • Remember, it's easier to add more heat later than to tone it down if it's too spicy.
  • In Malaysia, the dried red chilies are longer, compared to the ones sold in United States.
  • So, it's hard to precisely quantify the amount due to geographical differences.
  • Ensure that the sambal paste are finely blended to achieve a smooth texture and well-balanced flavor profile.
  • The traditional way of pounding with a mortar and pestle is always the best. Proper blending is key to creating a harmonious blend of flavors in your sambal udang.

Nutrition

Serving: 1grams | Calories: 190kcal | Carbohydrates: 18g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 86mg | Sodium: 571mg | Potassium: 264mg | Fiber: 2g | Sugar: 10g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg