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

Alone in a sea of spinifex.
This entry was posted in Indonesian fusion, satay, sauce and tagged , , , . Bookmark the permalink.

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