Sambal Udang (sweet And Spicy Prawn Sambal)
Sambal Udang is a popular Malaysian Indian dish that features succulent prawns cooked in a sweet and spicy sambal sauce. This flavorful dish is a perfect combination of heat, sweetness, and umami, making it a favorite among seafood lovers.
Ingredients
- 500g prawns, cleaned and deveined
- 5 shallots
- 3 cloves garlic
- 10 dried red chilies, soaked in hot water
- 2 tablespoons tamarind paste
- 3 tablespoons palm sugar
- 1 teaspoon belacan (shrimp paste)
- 2 tablespoons cooking oil
- Salt to taste
Instructions
- Grind the shallots, garlic, and soaked dried red chilies into a smooth paste.
- Heat the cooking oil in a pan and sauté the ground paste until fragrant.
- Add the tamarind paste, palm sugar, belacan, and salt. Cook until the oil separates from the sambal paste.
- Add the prawns and cook until they are coated evenly with the sambal and cooked through.
- Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Frying pan Grinder or food processor
Tools
Spatula Knife Cutting board
Serving suggestions
Sambal Udang is best served with steamed white rice and a side of fresh cucumber slices to balance the heat of the sambal.
Tips & tricks
For a spicier sambal, increase the number of dried red chilies in the recipe. Adjust the palm sugar and tamarind paste to achieve the desired balance of sweetness and tanginess.
Cost
$15