Sambal Udang (Prawns in Sweet-Spicy Sambal)
In short: Large prawns tossed in a glossy chili sambal with onion, tomato and tamarind, sweet, sour and hot, and best eaten with plain rice. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 290 kcal
Sambal udang is a home-cooking favorite across Malaysia, and it is on almost every rice table at festive meals. A sambal paste of dried chilies, shallots, garlic and shrimp paste is fried slowly until the oil separates, then loosened with tamarind and sweetened with palm sugar. The prawns go in last and cook in just a few minutes. Plain white rice is all you need alongside.
Instructions
- Blend the dried and fresh chilies, shallots, garlic and belacan with 2 tbsp water into a smooth paste.
- Heat the oil in a wok over medium heat. Fry the paste for 10 minutes, stirring often, until fragrant, darker in color and the oil separates from the paste.
- Add the tamarind liquid, palm sugar and salt. Simmer for 3 to 4 minutes, until the sambal thickens and turns glossy.
- Add the onion and tomatoes and cook for 2 minutes, until the onion just begins to soften but still has some bite.
- Add the prawns and toss for 3 to 4 minutes, until they turn pink, curl and are cooked through.
- Taste and add a pinch of sugar or salt if needed. Serve right away with steamed rice.
Tips
- Do not overcook the prawns. They curl into tight rings and turn rubbery when cooked too long, so take the wok off the heat as soon as they are pink.
- The sambal base keeps for 5 days in the fridge or 2 months frozen. Squid, cuttlefish or fish steaks can replace the prawns.
Questions and answers
Can I use frozen prawns for sambal udang?
Yes. Thaw them in cold water for about 15 minutes, drain and pat them dry. Wet prawns water down the sambal and stop it from clinging.
Can I make the sambal ahead?
Yes. Cook the sambal base through the tamarind step, cool and store it. Reheat it in the wok and add the prawns just before serving.
How spicy is sambal udang?
It is hot but also sweet and tangy. For a milder version, remove the seeds from the dried chilies and add an extra spoonful of palm sugar.
How long does it take to make Sambal Udang (Prawns in Sweet-Spicy Sambal)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Sambal Udang (Prawns in Sweet-Spicy Sambal)?
About 290 kcal per serving, with 26 g of protein, 18 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
