Sambal Udang is a delightful dish that combines the rich flavors of prawns with a spicy sambal sauce. This dish is a perfect blend of heat and sweetness, with the prawns absorbing the aromatic spices and tangy tamarind. It's a dish that brings back memories of family gatherings and festive occasions, where the aroma of sambal fills the air, inviting everyone to the table. The combination of lemongrass, lime leaves, and macadamia nuts adds a...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Vennamei prawns (butterflied & deveined)12
tamarind paste2tbsp
garlic2clove
ginger (minced)1tbsp
lemongrass stalks (bruised)2
red chillies (deseeded & chopped)8
paprika powder2tbsp
Onion (finely chopped)1cup
dried lime leaves4
Macadamia nuts (coarsely chopped & toasted)1/2cup
Fish sauce2tbsp
palm sugar (dissolved in hot water)2tbsp
Vegetable oil3tbsp
spring onions (diagonally sliced)2tbsp
Salt & pepper to taste
Nutrition (per serving)
Calories
140.9kcal (7.04%)
Protein
2.1g (4.3%)
Carbs
6.6g (2.4%)
Sugars
3.3g (6.6%)
Healthy Fat
10.2g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
How to make Sambal Udang
- Step 1
Soak tamarind paste in 1 cup hot water. Knead and discard seeds and pulp. Set tamarind water aside.
- Step 2
Make the sambal by placing the chillies, garlic, ginger, fish sauce, tamarind water, and paprika into a blender and grind until smooth.
- Step 3
Fry the onions in vegetable oil over medium heat until golden brown. Add the lemongrass sticks and lime leaves.
- Step 4
Add the chilli paste and cook for 5 minutes. Add the toasted macadamia nuts and palm sugar syrup.
- Step 5
Add the prawns and cook until they turn pink. Garnish with sliced spring onions.
Nutrition (per serving)
Nutrition (per serving)
Calories
140.9kcal (7.04%)
Protein
2.1g (4.3%)
Carbs
6.6g (2.4%)
Sugars
3.3g (6.6%)
Healthy Fat
10.2g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the prawns are fresh for the best flavor.
Adjust the number of chillies to control the spice level.
Use fresh lime leaves for a more aromatic dish.
FAQS
Can I use other types of prawns?
Yes, you can use other types of prawns, but Vennamei prawns are recommended for their texture and flavor.
Is there a substitute for macadamia nuts?
You can use cashew nuts as a substitute for macadamia nuts.
How can I make the dish less spicy?
Reduce the number of chillies or remove the seeds to make the dish less spicy.
Can I prepare the sambal in advance?
Yes, you can prepare the sambal in advance and store it in the refrigerator for up to a week.
What can I serve with Sambal Udang?
Sambal Udang pairs well with steamed rice or coconut rice.
Loading reviews...
Private Chef Anna
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia