Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal. A must-try for the spicy food fan.
Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. A little goes a long way because the sauce (and not the shrimps) is actually the star of the dish.
Sambal Udang is popularly served with Nasi Lemak. The sauce is similar to that of the sambal found in Nasi Lemak but more flavorful, fragrant, and richer in taste. Trust me, it will certainly make your meal even more “shiok”!
It’s been a while since I last tasted Sambal Udang. Fortunately, I remembered to write down Mom’s recipe during my last visit to Kuala Lumpur. Together with this recipe, I also requested for her Sambal Hae Bee (Dried Shrimp Sambal) recipe which I will share at a later time.
The family enjoyed it so much, I actually cooked this dish twice in two weeks. Yes, I also made Nasi Lemak Bungkus twice – once on Father’s Day and once just this past weekend. After all it is Paul’s favorite Malaysian breakfast and he did not complaining. 😉
Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal. A must-try for the spicy food fan.
- 4 tbsp vegetable oil
- 1 lb shrimps / prawns (peeled and deveined) (450g)
- 6 kaffir lime leaves
- 2 tbsp sugar
- 1½ tsp salt (or to taste)
- 30 g asam jawa / tamarind paste ** (rinsed)
- 6 red chilies (seeded and cut into small pieces)
- 8 dried chilies
- 6 shallots or 1 medium onion (peeled and cut into small pieces)
- 2 stalks lemongrass (sliced bottom third into rings)
- 1 inch lengkuas (peeled and sliced)
- 3 cloves garlic (peeled)
- 6 buah keras (candlenut) or macadamias
- ¾ inch cube belacan (toasted)
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Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
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Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.
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In a medium sized pot, heat vegetable oil. Add ground spice paste and kaffir lime leaves. Stir fry for 8 to 10 minutes until fragrant.
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Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. Reduce heat and continue to simmer for 3 to 5 minutes.
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Remove the lid. Add shrimps (prawns), sugar, and salt. Stir to get all ingredients well mixed.
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Place lid back onto the pot and continue to simmer for 3 minutes.
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Turn off stove. Dish into a serving bowl.
**You can also use 2 tsp tamarind concentrate mix with 1 cup (240ml) water.
Please remember to check back in a couple of days for my Nasi Lemak Bungkus recipe. You don’t want to miss it.
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Lovely recipes
I like your cooking, food is good to eat.👍👍
Thank you! I am glad you enjoy the recipes.
Hi Linda,
I’m Jesse Sedhu from Surrey,B.C. Canada,and we just tried your Sambal Udang and it was awesome.
I was born in Johere Baharu but grew up in the British Naval base in Singapore but have been here in Canada since 1972 and i would be my pleasure to receive your recipes any time you send them on the net. I only cook western food but dearly miss food we grew up with in Singapors and Malaysia. So if you could remind A sama negri punya orang boy would i really appreciate your kindness.
Thank you.
I am glad you found my website. Now, you can cook some of the dishes you grew up with. Thanks for saying “hi”. 🙂
I was browsing to find a recipe reminiscent of my nyonya mother’s version of the Sambal Udang. Your recipe came up the closest n am eager to try it out as soon as I can.
The only other ingredient which my mom added in was sliced de-seeded cucumber slices.
Dish goes superb with hot rice!
Thanks for the recipe 😁