📝 About This Recipe
A cornerstone of Malaysian Peranakan cuisine, Sambal Udang is a vibrant, soul-warming dish that balances the heat of dried chilies with the funk of fermented shrimp paste and the tang of tamarind. This recipe features succulent prawns bathed in a thick, aromatic 'rempah' paste that has been slow-fried until the oils separate into a glistening, flavorful glaze. It is a masterful symphony of spicy, sweet, and sour notes that captures the true essence of Southeast Asian coastal cooking.
🥗 Ingredients
The Spice Paste (Rempah)
- 15-20 pieces Dried long red chilies (deseeded and soaked in hot water until soft)
- 3-5 pieces Fresh red bird's eye chilies (for extra heat; optional)
- 8-10 pieces Shallots (peeled and roughly chopped)
- 4 pieces Garlic cloves (peeled)
- 1 inch knob Fresh galangal (sliced against the grain)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 1/4 cup Neutral oil (vegetable or canola oil for blending)
Main Ingredients
- 500 grams Large Prawns (deveined, shell-on or tail-on for better flavor)
- 1 large Yellow Onion (sliced into thick rings)
- 1.5 tablespoons Tamarind Paste (Concentrate) (mixed with 3 tbsp water and strained)
- 1.5 tablespoons Palm Sugar (Gula Melaka) (finely shaved; substitute with brown sugar)
- 1/2 teaspoon Salt (to taste)
- 3 tablespoons Cooking Oil (for frying the paste)
Garnish
- 1-2 pieces Calamansi or Lime (cut into wedges)
- 1 sprig Fresh Cilantro (for color)
👨🍳 Instructions
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1
Prepare the dried chilies by cutting them into 1-inch pieces and soaking them in boiling water for 15 minutes. Drain well once they are soft and pliable.
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2
In a food processor or blender, combine the soaked dried chilies, fresh chilies, shallots, garlic, galangal, lemongrass, toasted belacan, and 1/4 cup of oil. Blitz until a very smooth, fine paste forms.
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3
Heat 3 tablespoons of oil in a wok or large heavy-bottomed skillet over medium heat.
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4
Add the blended spice paste (rempah) to the oil. Be careful as it may splatter. Fry the paste, stirring constantly, for about 12-15 minutes.
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5
Continue cooking the paste until the 'pecah minyak' stage occurs—this is when the oil separates from the paste and rises to the top, and the color deepens to a dark, rich burgundy.
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6
Stir in the sliced yellow onion rings and cook for 2 minutes until they begin to soften slightly but still retain some crunch.
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7
Add the tamarind water and palm sugar to the wok. Stir well to incorporate and let the sauce simmer for another minute to thicken.
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8
Turn the heat up to medium-high and add the cleaned prawns. Toss vigorously to ensure every prawn is evenly coated in the thick sambal.
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9
Cook the prawns for 3-5 minutes depending on size. They are done when they turn opaque and curl into a 'C' shape. Avoid overcooking, which makes them rubbery.
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10
Taste the sauce and adjust the seasoning with salt or more sugar if needed. The flavor should be a perfect balance of spicy, sweet, and savory.
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11
Transfer the Sambal Udang to a serving platter. Garnish with fresh cilantro and lime wedges on the side for a bright finish.
💡 Chef's Tips
Patience is key during the 'pecah minyak' stage; if you don't fry the paste long enough, the sambal will taste 'raw' and grassy. Leaving the shells on the prawns protects the delicate meat and imparts a much deeper seafood flavor to the sauce. If the sambal becomes too dry before the prawns are cooked, add a tablespoon of water at a time to loosen it. To toast belacan, wrap it in foil and heat it in a dry pan for 2 minutes on each side until pungent and crumbly. For a milder version, remove every single seed from the dried chilies before blending.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Coconut Rice (Nasi Lemak) for the most authentic experience. Pair with a crisp, cool cucumber salad or 'Acar Awak' (pickled vegetables) to cut through the richness. A side of soft-boiled or fried eggs complements the spicy sambal beautifully. Enjoy with a tall glass of iced Calamansi juice or Teh Tarik to soothe the palate from the chili heat. Scoop up the extra sauce with toasted white bread or Roti Canai.