Malaysian Sambal Udang is a fiery seafood dish that features plump prawns stir-fried in a rich, vibrant sambal paste. The paste is made from a blend of dried chilies, shallots, and shrimp paste, creating a deep red sauce that is both spicy and flavorful. Served with fluffy jasmine rice, this dish is perfect for those who enjoy bold flavors and a touch of heat.
Cook with confidence
Cook's notes
For the best texture, ensure the prawns are cooked just until they turn pink and opaque. Stir-frying over medium-low heat allows the sambal flavors to develop without burning. Adjust the heat level by varying the amount of dried chilies used in the paste.
Substitutions
If you can't find belacan, you can substitute it with fish sauce for a similar umami flavor, though it won't be as rich. For a milder version, reduce the number of dried chilies or use fresh red chilies instead. Tamarind paste can be replaced with lime juice for a different tangy flavor.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the sambal prawns in a skillet over low heat, adding a splash of water if needed to maintain moisture. Avoid microwaving as it can make the prawns rubbery.
Common failures
Common issues include overcooking the prawns, which can make them tough. To prevent this, cook them just until they turn pink. If the sambal paste is too thick, add a little water while cooking to achieve the desired consistency. If it's too spicy, balance it with a bit more sugar.
Why these ingredients
How each main ingredient earns its place in this recipe
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prawns
Prawns are the star of this dish, providing a sweet and tender texture that pairs beautifully with the spicy sambal sauce.
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dried red chilies
Dried red chilies give the sambal its signature heat and vibrant color, creating a visually appealing and flavorful dish.
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belacan
Belacan adds a deep umami flavor to the sambal, enhancing the overall taste profile and richness of the dish.
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tamarind paste
Tamarind paste introduces a tangy acidity that balances the heat from the chilies, making the dish more complex and enjoyable.
Preparation
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Step 1 25 minStart by rinsing 2 cups of long-grain jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice. Place the rinsed rice in a rice cooker with an equal amount of water and cook according to the rice cooker's instructions. Keep the rice warm until ready to serve.
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Step 2 10 min
While the rice is cooking, prepare the sambal paste. In a food processor, combine the soaked red chilies, shallots, garlic, and belacan. Add a splash of water to help blend the ingredients smoothly. Process until you achieve a very smooth, intensely bright red paste, scraping down the sides as needed.
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Step 3 7 minHeat 3 tablespoons of cooking oil in a wok over medium-low heat. Once the oil is hot, add the blended sambal paste. Sauté the paste, stirring frequently, until the fragrant red chili oil separates from the paste, which should take about 5-7 minutes.
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Step 4 2 min
Stir in the tamarind paste and sugar into the sautéed sambal paste. Mix well to combine, allowing the flavors to meld for about 2 minutes. The mixture should become aromatic and slightly thick.
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Step 5 7 min
Add the peeled and deveined prawns to the wok. Toss the prawns in the sambal sauce, ensuring they are well coated. Cook for about 5-7 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook them to maintain their tenderness.
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Step 6
Once the prawns are cooked, remove the wok from heat. Serve the spicy sambal prawns hot over the fluffy jasmine rice, allowing the rich flavors to complement each other beautifully.
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