Sambal Udang (Sambal Prawns)

5 from 4 votes

Sambal Udang (Sambal Prawns)

Sambal Udang is the simplest, tastiest dish to make and simply packed with flavour. Sweet, spicy and super delicious. Learn how to make this Malaysian dish yourself at home.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Malaysian

Servings:

Calories: 123kcal

Author: Lee

Ingredients

1 tbs Raw shrimp (peeled and deveined) (about 500g)
2 tbsp vegetable oil
2 tbsp Malaysian sambal sauce (sambal oelek)
2 kaffir lime leaves
1 tbsp ketchup manis
1 tomato (chopped)
1 cup water

Instructions

In a deep frying pan or wok heat the oil over a medium/high heat until hot. Add the sambal, lime leaves, recap manis and tomato and let it come to a simmer. Cook for 1-2 minutes until the tomato begins to break up and create a paste.
Add the the water and the prawns/shrimp and bring to a simmer.
Simmer the prawns for 5 minutes until fully cooked and the sauce has begun to thicken. Remove from the heat and serve.

Notes

Tips

Make a batch of my Malaysian Sambal Sauce (cookeatworld.com/malaysian-sambal-sauce) and keep refrigerated so that you can whip up this recipe any time you feel the urge. The sambal sauce stays fresh in the fridge for 3 weeks and for 6 months frozen in little portions.

Ingredient Alternatives

In Malaysia, Sambal Prawns is often served with Petai (stink beans) a bitter and altogether horrible bean. As a substitution you can stir in cooked snake beans or French beans.

Serving suggestions

I like to serve mine hot over fluffy Jasmine rice with a simple salad.
You should also consider serving other ways:
- With cooked egg or rice noodles
- With Asian roti bread (paratha) look out for these in the frozen section of any Asian supermarket.

Storage

Fridge: Leftovers will stay fresh in the fridge for 1-2 days
Freezer: I wouldn't suggest freezing cooked sambal udang. Prawns don't reheat that well, so on this occasion fresh from the pan is best.

Nutrition