Sambal Udang

Sambal Udang (Prawn Sambal)


Peanut oil
500g  prawns, shelled and deveined

2 tablespoons tamarind pulp, mixed with 1 cup hot water and strained
3 kaffir lime leaves, sliced thinly

Minced garlic

1 teaspoon salt

1 teaspoon brown sugar

A good dash of lime juice (or Worcestershire sauce)

Spice Paste

1/2 cup chillies  or 2-3 tablespoons hot sambal oeluk

A cup of shallots or chopped onion

30g Trasi (Shrimp paste)




  1. Marinate the prawns in  garlic, salt and a dash of lime juice or Worcestershire sauce

  2. Blend the spice paste ingredients in a blender or food processor.

  3. Fry spice paste in hot oil until fragrant and thickening

  4. Add the prawns and stir-fry for about 2-3 minutes.

  5. Add  the   tamarind water and quickly bring to a boil

  6. Add kaffir lime leaves and sugar.

  7. Serve immediately.



About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in Indonesian fusion, satay, sauce and tagged , , , . Bookmark the permalink.

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