Sambal Udang參巴蝦
Sambal Udang is a vibrant and fiery Malaysian-Indonesian dish featuring fresh prawns cooked in a rich, spicy sambal paste. The sambal, typically made with a blend of chilies, shallots, garlic, belacan (shrimp paste), and tamarind, provides a complex flavor profile that is sweet, sour, and intensely savory. It's a beloved staple, often served with steamed white rice.
01Ingredients
- Fresh Prawns: 500g, peeled, deveined, with tails intact
- Shallots: 100g, peeled
- Garlic: 3 cloves, peeled
- Red Chilies: 50g, deseeded (adjust to taste)
- Bird's Eye Chilies: 10g (optional, for extra heat)
- Belacan (Shrimp Paste): 10g, toasted
- Tamarind Paste: 2 tbsp
- Vegetable Oil: 4 tbsp
- Sugar: 1 tbsp
- Salt: 1 tsp
- Water: 100ml
Nutrition (per serving)285kcal
- Protein28.5g
- Carbs8.2g
- Fat14.8g
Fiber 1.2 gSodium 1240 mg
02Steps
- Prepare the Sambal Paste: Blend shallots, garlic, red chilies, bird's eye chilies, and toasted belacan with a splash of water until a fine paste is formed.
- Sauté the Sambal Paste: Heat vegetable oil in a wok or pan over medium heat. Add the blended sambal paste and sauté, stirring constantly, until fragrant and the oil separates, about 10-15 minutes.
- Add Tamarind and Seasoning: While the sambal paste is cooking, mix the tamarind paste with 3 tbsp warm water and strain to get smooth tamarind juice. Add this tamarind juice, sugar, and salt to the sautéed sambal paste. Stir well and simmer for another 5 minutes. If too thick, add a bit more water.
- Cook the Prawns: Add the prawns to the sambal mixture. Cook, stirring occasionally, until the prawns turn pink and are cooked through, about 3-5 minutes. Be careful not to overcook them.
- Serve: Serve the Sambal Udang immediately with steamed white rice.
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