Sambal Udang (Prawn Sambal)

Name: Sambal Udang (Prawn Sambal)
Total time: 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 3 tbsp oil; 1.3 lb prawns, shelled and deveined; 0.75 cup water; 2 tbsp tamarind pulp; 6 piece kaffir lime leaves, sliced thinly; 0.5 tsp salt; 2 tsp sugar; 10 piece dried red chilies, seeded; 10 piece shallots, peeled; 30 g belacan (shrimp paste)

A bold, spicy Malaysian prawn sambal — juicy prawns simmered in a fragrant pounded sambal of dried chilies, shallots, and belacan, brightened with tamarind and kaffir lime. Ready in just 20 minutes and best served with steamed rice.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

190

Calories

Protein

18g

Carbs

11g

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🍃kaffir lime leaves, sliced thinly6 piece

🧅shallots, peeled10 piece

Seafood

🦐prawns, shelled and deveined1.3 lb

Pantry

🫗oil3 tbsp

🥫tamarind pulp2 tbsp

🍬sugar2 tsp

🦐belacan (shrimp paste)30 g

Spices

🧂salt½ tsp

🌶️dried red chilies, seeded10 piece

Other

💧water¾ cup

Instructions

1
Seed the dried red chilies and peel the shallots. If using frozen prawns, thaw them completely and pat dry so they cook evenly and the sauce clings better.
2
Make the tamarind juice: mix the tamarind pulp with the water, then strain out the seeds and fibers. Set aside.
3
Pound the dried chilies, shallots, and belacan into a spice paste with a mortar and pestle (or grind in a food processor). Pounding gives the best texture — make sure the paste is finely blended for a smooth, well-balanced sambal. Set aside.
4
Heat the oil in a wok over medium-high heat.
5
Add the spice paste and stir-fry (tumis) until fragrant and aromatic, stirring often so it doesn't catch.
6
Add the prawns and stir-fry for 2–3 minutes, until they turn pink and are just cooked through.
2:30 timer
7
Pour in the water and the strained tamarind juice, and bring to a quick boil.
8
Stir in the sliced kaffir lime leaves, salt, and sugar, tasting and adjusting the seasoning as needed.
9
Taste for heat — it's easier to add more chili later than to tone down a too-spicy sambal, so adjust gently.
10
Dish out and serve immediately with steamed rice, nasi lemak, or roti jala while hot.

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CuisineMalaysian