Sambal udang is a simple dish that requires only prawns/shrimps, sambal, belacan, and tamarind to prepare.
My family’s sambal udang dish is a favorite among all members. My late mother’s sambal udang was legendary in our house; it was always a crowd pleaser. Everyone looked forward to her sambal udang creations because they knew they would be delicious.
Making sambal udang is a snap, as it just calls for a handful of staples, including shrimp, sambal, belacan, and tamarind. Kaffir lime leaves are shredded in our family and used to infuse sambal udang with a distinct zesty flavor and scent. As a child, I vividly recall the aftertaste of my grandmother’s sambal udang with petai (stinky beans). Petai does not appeal to me personally. Savory, spicy, salty, and slightly sweet from the freshness of the shrimps or prawns is how I prefer my sambal udang (shrimp paste).
When served with white rice, sambal udang is a delicious side dish. Sambal sauce is so excellent that I’ve been known to eat it plain, drenched in rice. It’s wonderful, and the shrimps are a particular highlight.
Sambal udang is my family’s favorite dish. Take a look at it and tell me what you think!
There are just 335 calories in one serving of this meal.
- 500 g of shelled and deveined shrimp
- 30 g of Malaysian shrimp paste or belacan
- 10 peeled and sliced shallots
- 5 tablespoons of cooking oil
- 3 thinly sliced kaffir lime leaves
- 2 cups of water
- 10 dry red chilies
- 2 tablespoons of tamarind pulp
- 2 teaspoons of salt
- 1 teaspoon of sugar
- Combine together all of the components for the spice paste in a high-powered blender until smooth.
- When oil is hot, add the spice paste and sauté for a few seconds to release the savory aromas.
- Stir-fry the shrimp for a further 2–3 minutes once they’ve been added.
- Boil the mixture, then add the water and tamarind juice. Salt, sugar, and kaffir lime leaves should be added. Serve hot from the oven.