📝 About This Recipe
Sambal Udang is a cornerstone of Indonesian home cooking, where succulent prawns are bathed in a rich, complex chili paste known as 'sambal tumis'. This dish perfectly balances the heat of red chilies with the savory depth of fermented shrimp paste and the bright tang of tamarind. It is a vibrant, soul-warming masterpiece that captures the essence of the Indonesian archipelago's bold spice heritage.
🥗 Ingredients
Main Ingredients
- 500 grams Tiger Prawns (large, peeled and deveined, tails left on)
- 1 tablespoon Lime Juice (for marinating the prawns)
- 1/2 teaspoon Salt (for marinating)
The Spice Paste (Spice Base)
- 8 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 10 pieces Red Long Chilies (deseeded for less heat, chopped)
- 3-5 pieces Bird's Eye Chilies (optional, for extra heat)
- 1 inch Fresh Ginger (peeled and sliced)
- 1 teaspoon Terasi (Shrimp Paste) (toasted until fragrant)
- 2 tablespoons Vegetable Oil (to help the blending process)
Aromatics and Seasoning
- 1 stalk Lemongrass (bruised and tied in a knot)
- 3 pieces Kaffir Lime Leaves (torn to release oils)
- 1 tablespoon Tamarind Concentrate (diluted in 2 tbsp water)
- 1 tablespoon Gula Melaka (Palm Sugar) (shaved or chopped)
- to taste Salt
- 4 tablespoons Coconut Oil (for frying the paste)
For Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 1 piece Red Chili (thinly sliced diagonally)
👨🍳 Instructions
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1
Clean the prawns thoroughly. In a bowl, toss the prawns with lime juice and salt. Let them marinate for 10-15 minutes to remove any fishy scent and firm up the flesh.
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2
Prepare the spice paste: In a blender or food processor, combine the shallots, garlic, red long chilies, bird's eye chilies, ginger, toasted terasi, and 2 tablespoons of oil.
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3
Process the ingredients until a smooth, vibrant red paste forms. If the paste is too dry, add a teaspoon of water at a time until it moves freely in the blender.
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4
Heat 4 tablespoons of coconut oil in a large wok or skillet over medium heat.
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5
Add the blended spice paste to the hot oil. Be careful as it may splatter. Stir immediately to prevent burning.
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6
Add the bruised lemongrass stalk and torn kaffir lime leaves to the paste. Sauté the mixture (this is called 'tumis') for about 8-10 minutes.
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7
The paste is ready when the oil begins to separate from the solids (pecah minyak) and the color darkens to a deep, rich red.
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8
Stir in the tamarind water and palm sugar. The sugar will caramelize slightly, giving the sambal a beautiful glossy sheen.
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9
Increase the heat to medium-high and add the prawns to the wok.
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10
Toss the prawns constantly to ensure they are evenly coated in the sambal. Cook for only 3-4 minutes until they turn opaque and curl into a 'C' shape.
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11
Taste the sauce. Adjust with more salt or palm sugar if necessary to achieve a perfect balance of spicy, salty, and sweet.
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12
Remove the lemongrass stalk and lime leaves. Transfer the Sambal Udang to a serving platter.
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13
Garnish with fresh cilantro and sliced red chilies for a pop of color and freshness.
💡 Chef's Tips
Always toast your Terasi (shrimp paste) in a dry pan or over an open flame before blending; it transforms the smell from pungent to nutty and savory. Do not overcook the prawns; they become rubbery very quickly once they pass the 4-minute mark. The secret to a great sambal is the 'pecah minyak' stage—don't rush the frying of the paste or it will taste raw and bitter. If you prefer a saucier dish, add 1/4 cup of coconut milk at the end for a creamier, milder version known as 'Sambal Goreng Udang'. For the best texture, use fresh prawns with the shells on if you don't mind peeling them at the table, as the shells hold immense flavor.
🍽️ Serving Suggestions
Serve alongside steaming hot Jasmine rice or Nasi Uduk (coconut rice) to soak up the spicy oils. Pair with a side of 'Acar Timun' (Indonesian pickled cucumbers) to provide a cooling contrast to the heat. Accompany with a crispy fried egg (Telur Ceplok) with a runny yolk. Serve with Kerupuk (prawn crackers) for an essential Indonesian crunch. A cold glass of Es Teh Manis (Indonesian sweet iced tea) is the perfect beverage to balance the chili spice.