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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak tamarind paste in 1 cup hot water. Knead and discard seeds and pulp. Set tamarind water aside.
Make the sambal by placing the chillies, garlic, ginger, fish sauce, tamarind water, and paprika into a blender and grind until smooth.
Fry the onions in vegetable oil over medium heat until golden brown. Add the lemongrass sticks and lime leaves.
Add the chilli paste and cook for 5 minutes. Add the toasted macadamia nuts and palm sugar syrup.
Add the prawns and cook until they turn pink. Garnish with sliced spring onions.
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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.
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.
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.
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