Sambal Udang (Prawn Sambal)

Malaysian style prawn sambal or shrimp sambal.

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

Cook Time5

Total Time20

Course: Shrimp

Cuisine: Malaysian Recipes

Keyword: Prawn Sambal, Sambal Udang

Servings: 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.

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