5 from 2 votes
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. | MalaysianChineseKitchen.com
Sambal Udang (Prawn Sambal)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

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.

Course: Side Dish
Cuisine: Malaysian
Servings: 6
Calories: 248 kcal
Author: Linda Ooi
Ingredients
  • 4 tbsp vegetable oil
  • 1 lb shrimps / prawns (peeled and deveined) (450g)
  • 6 kaffir lime leaves
  • 2 tbsp sugar
  • tsp salt (or to taste)
  • 30 g asam jawa / tamarind paste ** (rinsed)
Spice Paste
  • 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)
Instructions
  1. Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the lid. Add shrimps (prawns), sugar, and salt. Stir to get all ingredients well mixed.
  6. Place lid back onto the pot and continue to simmer for 3 minutes.
  7. Turn off stove. Dish into a serving bowl.
Recipe Notes

**You can also use 2 tsp tamarind concentrate mix with 1 cup (240ml) water.