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Sambal Udang
Malaysian Chili Prawns
A quick and fiery Malaysian classic featuring succulent prawns coated in a rich, spicy sambal sauce. This dish is a perfect balance of sweet, sour, and spicy, ideal for a weeknight meal.
đ§ Ingredienser
- 500 g Prawns
- 4 tbsp Sambal paste(Use a good quality store-bought Malaysian sambal oelek or a homemade version. Adjust quantity based on spice preference and paste intensity.)
- 2 tbsp Tamarind juice(Made from soaking dried tamarind pulp in hot water and straining. Or use store-bought tamarind concentrate diluted with water.)
- 1 tbsp Sugar(Palm sugar (gula melaka) is traditional and adds a deeper flavor, but granulated or brown sugar works too.)
- 6 Shallots
- 3 cloves Garlic
- 2 tbsp Vegetable oil(For sautéing)
- 1 tsp Lime juice(Optional, for a final touch of acidity)
- to taste Salt
đšâđł Instruktioner
- 1
Prepare the aromatics: Finely slice the shallots and mince the garlic. Set aside.
â±ïž 5 minutes - 2
Sauté the aromatics: Heat the vegetable oil in a wok or large skillet over medium-high heat (around 180°C / 350°F). Add the sliced shallots and sauté until softened and lightly golden, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 5 minutes - 3
Cook the sambal paste: Add the sambal paste to the wok. Stir well and cook for 3-5 minutes, stirring constantly, until the paste darkens slightly and becomes very fragrant. This step is crucial for developing the flavor and reducing the raw chili taste.
â±ïž 5 minutes - 4
Add the prawns and seasonings: Add the prepared prawns to the wok. Stir to coat them evenly with the sambal mixture. Add the tamarind juice and sugar. Continue to stir-fry for 3-5 minutes, or until the prawns turn pink and opaque and are just cooked through. Avoid overcooking, as they will become tough.
â±ïž 5 minutes - 5
Adjust seasoning and finish: Taste the sauce and adjust with salt, more sugar, or tamarind juice if needed to achieve your desired balance of sweet, sour, and spicy. Stir in the optional lime juice for an extra zing.
â±ïž 2 minutes - 6
Serve immediately: Plate the Sambal Udang and serve hot, ideally with steamed jasmine rice to soak up the delicious sauce. Garnish with fresh cilantro or sliced chilies if desired.
đĄ Proffstips
- âFor best results, use fresh, high-quality prawns.
- âDon't overcrowd the wok when cooking the prawns; cook in batches if necessary to ensure even cooking.
- âThe key to a good sambal udang is balancing the flavors: sweet from the sugar, sour from the tamarind, and spicy from the sambal paste. Taste and adjust as you go.
- âEnsure the sambal paste is cooked thoroughly to release its full flavor and aroma. This also helps to mellow its raw heat.
- âPrawns cook very quickly. Overcooking will make them rubbery. They are done when they turn pink and opaque.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add petai (stink beans) along with the prawns for a classic variation.
- For a less spicy version, reduce the amount of sambal paste or use a milder variety. You can also add a little water or coconut milk to dilute the sauce.
- Add sliced onions or bell peppers for extra texture and flavor.