📝 About This Recipe
A cornerstone of Southeast Asian Halal cuisine, Sambal Udang is a vibrant, soul-warming dish that perfectly balances heat, acidity, and sweetness. This recipe features succulent, jumbo prawns bathed in a rich, aromatic chili paste known as 'rempah,' slow-cooked until the oils separate into a luscious crimson glaze. It is an explosion of umami that captures the bustling energy of Malaysian and Singaporean night markets in every bite.
🥗 Ingredients
The Prawns
- 500 grams Jumbo Tiger Prawns (cleaned, deveined, shell-on or tail-on for better flavor)
- 1/2 teaspoon Turmeric Powder (for marinating)
- 1/4 teaspoon Salt
The Sambal Paste (Rempah)
- 15-20 pieces Dried Red Chilies (soaked in hot water and deseeded for less heat)
- 5 pieces Fresh Red Chilies (roughly chopped)
- 10 pieces Shallots (peeled and halved)
- 4 cloves Garlic
- 2 stalks Lemongrass (white part only, sliced)
- 1 inch Galangal (peeled and sliced)
- 1/4 cup Vegetable Oil (for blending)
Seasoning and Aromatics
- 1 tablespoon Tamarind Paste (mixed with 3 tbsp water and strained)
- 1.5 tablespoons Palm Sugar (Gula Melaka) (shaved; can substitute with brown sugar)
- 1 large Red Onion (cut into thick rings)
- 3 pieces Kaffir Lime Leaves (torn to release oils)
- to taste Salt
👨🍳 Instructions
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1
Toss the cleaned prawns with turmeric powder and a pinch of salt. Set aside to marinate for 10-15 minutes while you prepare the paste.
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2
Prepare the dried chilies by soaking them in boiling water for 10 minutes until softened. Drain and discard the seeds if you prefer a milder spice level.
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3
In a high-speed blender, combine the soaked dried chilies, fresh chilies, shallots, garlic, lemongrass, and galangal. Add the 1/4 cup of oil to help it blend into a smooth, fine paste.
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4
Heat a large wok or skillet over medium heat. Add the blended sambal paste directly to the pan (the oil is already in the paste).
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5
Sauté the paste continuously for 8-10 minutes. This process, called 'pecah minyak,' is vital; cook until the paste darkens in color and the oil starts to separate and float on top.
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6
Stir in the tamarind juice and the shaved palm sugar. The acidity and sweetness will begin to balance the heat of the chilies.
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7
Add the torn kaffir lime leaves and the thick red onion rings. Sauté for 2 minutes until the onions just begin to soften but still retain a slight crunch.
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8
Increase the heat to medium-high and add the marinated prawns to the wok.
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9
Stir-fry the prawns quickly, ensuring every piece is generously coated in the sambal. Cook for about 3-4 minutes until the prawns turn opaque and pink.
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10
Season with salt to taste. Give it one final toss to incorporate all the flavors.
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11
Turn off the heat immediately to prevent the prawns from becoming rubbery. Remove the kaffir lime leaves if desired.
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12
Transfer to a serving platter and serve immediately while the aroma is at its peak.
💡 Chef's Tips
Do not rush the frying of the sambal; the 'pecah minyak' (oil separation) stage is where the deep flavor is developed. Keeping the shells on the prawns provides a barrier that keeps the meat succulent and adds incredible depth to the sauce. If the sambal becomes too dry before the prawns are added, splash in a tablespoon of water or more oil. For an extra umami boost, you can add a teaspoon of fermented bean paste (tauco) if you are avoiding shrimp paste (belacan) for dietary reasons. Always use fresh lemongrass and galangal if possible; the dried versions do not provide the same citrusy fragrance.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Coconut Rice (Nasi Lemak) for the ultimate pairing. Accompany with cool cucumber slices to provide a refreshing contrast to the spicy sambal. A side of crispy fried anchovies (ikan bilis) and roasted peanuts adds a delightful textural variety. Pair with a cold glass of Iced Limau (Calamansi Lime juice) to cut through the richness of the dish. For a full meal, serve with a side of stir-fried morning glory (Kang Kung) with garlic.