📝 About This Recipe
A cornerstone of Southeast Asian 'Goreng' cuisine, Sambal Udang is a masterclass in balancing heat, acidity, and umami. This dish features succulent prawns enveloped in a rich, aromatic chili paste known as Sambal Tumis, which is slow-cooked until the oils separate and the flavors intensify. It is a vibrant, soul-warming stir-fry that captures the bustling energy of night markets in Kuala Lumpur and Jakarta.
🥗 Ingredients
The Prawns
- 500 grams Large Tiger Prawns (cleaned, deveined, shell-on or tail-on for flavor)
- 1/2 teaspoon Turmeric Powder (for marinating)
- 1/4 teaspoon Salt
Aromatic Spice Paste (The Spice Base)
- 15-20 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 3-4 pieces Fresh Red Chilies (chopped)
- 8-10 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 stalk Lemongrass (white part only, sliced)
- 1 teaspoon Belacan (Shrimp Paste) (toasted)
- 1 inch Fresh Galangal (sliced)
Stir-Fry & Seasoning
- 4-5 tablespoons Vegetable Oil (for frying the sambal)
- 1 tablespoon Tamarind Paste (mixed with 3 tbsp water, strained)
- 1-2 tablespoons Palm Sugar (Gula Melaka) (finely shaved)
- 1 medium Yellow Onion (sliced into rings)
- to taste Salt
Garnish
- 1 handful Coriander Leaves (fresh)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Toss the cleaned prawns with turmeric powder and salt. Set aside to marinate for 10-15 minutes while you prepare the spice paste.
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2
In a blender or food processor, combine the soaked dried chilies, fresh chilies, shallots, garlic, lemongrass, toasted belacan, and galangal. Add a splash of water or oil to help it blend into a smooth, fine paste.
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3
Heat 4-5 tablespoons of oil in a wok or large skillet over medium heat. The amount of oil is crucial for 'pecah minyak' (splitting the oil), which signifies the sambal is cooked.
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4
Pour the blended spice paste into the hot oil. Stir continuously for 8-10 minutes. The paste will darken from bright red to a deep maroon and the oil will begin to separate and float on top.
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5
Once the oil has separated, add the sliced yellow onion rings. Sauté for 2 minutes until they soften slightly.
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6
Stir in the tamarind liquid and palm sugar. The sugar helps balance the heat and gives the sambal a beautiful glossy sheen.
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7
Increase the heat to medium-high and add the marinated prawns to the wok.
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8
Stir-fry the prawns vigorously, ensuring every prawn is coated in the thick sambal. This should take about 3-4 minutes depending on the size of the prawns.
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9
Look for the prawns to turn opaque and curl into a 'C' shape. Do not overcook them, or they will become rubbery.
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10
Taste the sauce and add salt if needed. The palm sugar and tamarind should be in perfect harmony with the spicy chilies.
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11
Turn off the heat and transfer the Sambal Udang to a serving platter.
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12
Garnish with fresh coriander leaves and serve immediately with lime wedges on the side for an extra zing.
💡 Chef's Tips
Don't skimp on the oil; it is essential for frying the spice paste properly and preserving the sambal. Toasting the belacan (shrimp paste) in a dry pan before blending significantly enhances its savory depth. If you prefer a milder dish, remove all seeds from the dried chilies before soaking. Always use fresh prawns with the shell on if possible; the shells protect the meat and add incredible sweetness to the sauce. If the sambal looks too dry before adding prawns, add a tablespoon of water to keep it saucy.
🍽️ Serving Suggestions
Serve with hot, fluffy Steamed Jasmine Rice or Coconut-infused Nasi Lemak. Pair with a side of crunchy Acar (pickled vegetables) to cut through the richness. Accompany with a simple vegetable stir-fry like Kangkung Belacan (water spinach). A cold glass of Iced Lemon Tea or a fresh Coconut Water is the perfect way to cool the palate. For a traditional feast, serve alongside a Crispy Fried Egg with a runny yolk.