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Malaysian sambal prawns in a dark red chili sauce with sliced onions and lime in a ceramic bowl

Sambal Prawns (Sambal Udang)

A spicy, tangy Malaysian sambal prawn dish with a slow fried chili rempah and lean prawns. About 38g protein and 320 calories per serving.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 800 g large raw prawns, peeled and deveined peeled weight, fresh or thawed and patted dry
  • 10 dried red chilies soaked in hot water 15 minutes, then drained
  • 3 fresh red chilies roughly chopped
  • 6 shallots peeled
  • 4 cloves garlic
  • 2 tsp belacan (toasted shrimp paste) or 1 tbsp fish sauce stirred in at the end
  • 3 tbsp neutral oil
  • 1 large yellow onion, sliced
  • 1.5 tbsp tamarind paste dissolved in 4 tbsp water
  • 1 tbsp gula melaka or brown sugar
  • 0.75 tsp salt or to taste

Method
 

  1. Peel and devein the prawns if needed, then pat them very dry and set aside. Soak the dried chilies in hot water for 15 minutes and drain.
  2. Make the rempah: blend the soaked dried chilies, fresh chilies, shallots, garlic, and belacan with 2 tablespoons water into a coarse paste.
  3. Heat the oil in a wok or wide pan over medium heat. Add the chili paste and fry, stirring often, for 8 to 10 minutes until the oil separates at the edges and the raw smell is gone. Do not rush this step.
  4. Add the sliced onion and cook for 2 minutes until it softens.
  5. Stir in the tamarind water, sugar, and salt. Simmer for 1 minute so the flavors come together.
  6. Raise the heat to medium-high, add the prawns, and toss for 3 to 4 minutes until they curl and turn opaque. Do not overcook.
  7. Taste and adjust salt and sugar. Serve hot over rice or with steamed vegetables.