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Prawn Sambal (or Sambal Udang, Sambal Shrimp) relies heavily on one of Malaysia’s favorite ingredients, Sambal Sauce. The spicy sauce is a staple in Malaysian cooking.
The very basic sauce, Sambal Oelek, is a paste made with fiery red chiles and a little salt and/or vinegar.
Recipes for Sambal sauces vary widely from there, depending on what they are being used to make.
Sambal. Photo Credit
Ingredients such as fish sauce, lemongrass, galangal, pungent shrimp paste, tamarind concentrate, and palm sugar are common additions.
The other variable is, of course, the taste of the chef who is making the dish.
The one ingredient that does not vary is the liberal use of chiles. This dish is meant to be spicy.
Whenever we ordered a Sambal dish while in Malaysia or neighboring Singapore, we’d be met by a brief pause, and a question to the effect of, “You can take the heat, right?”
That said, the amount of spice can easily be adjusted when making the dish for yourself.
See other recipes and food inspiration from our travels to neighboring Singapore.
What to Serve with Shrimp Sambal
I recommend making Prawn Sambal along with Coconut Rice, which is white rice cooked in coconut milk instead of plain water.
The coconut milk adds creaminess and another layer of flavor, and can also cut some of the heat for those who are looking for a less fiery dining experience.
Tips for Deveining Shrimp
There are specialized deveining tools that will simplify the process. But, using a toothpick is a simple and effective method that can be used when a deveining tool is not readily available. The method will work with the shrimp has been shelled or not.
Rinse the shrimp under cold running water and pat them dry with a paper towel.
Locate the vein by flipping the shrimp over so that the curved side is facing up. Look for the dark, sometimes black, vein that runs along the back of the shrimp.
Gently insert the tip of a toothpick under the vein at the top near the head of the shrimp.
How to devein shrimp. Photo Credit
With a slow and steady motion, carefully lift the vein out of the shrimp’s body. You can use the toothpick to pull it out or use your fingers if it’s accessible enough.
After removing the first vein, rinse the shrimp under cold water to clean out any remaining debris. If there’s a vein on the underside, repeat the process on that side as well.
Once all the shrimp have been deveined, give them a final rinse to ensure they are thoroughly cleaned.
Here are a few related recipes you might enjoy: Nasi Tomato – Tomato Rice Coconut Rice – Nasi Lemak Chicken Rendang – Malaysian Coconut Curry Chicken Malaysian Curry Beef Noodle Soup – Laksa Ayam Masak Merah – Tomato Chicken Curry
Prawn Sambal - A spicy Malaysian shrimp dish flavored with lemongrass and fresh ginger.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Ingredients
- 8 Shallots, peeled and diced
- 4 Cloves Garlic, peeled
- 2 Fresh Lemongrass Stalks(white part only), chopped
- 3 - 5 Long Red Chiles *
- 1 TablespoonFresh Turmeric (1" or 2.5cm square piece), or 1 teaspoon (1g) dried ground turmeric
- 2 Tablespoons Fresh Ginger (2" or 5cm square piece), or 2 teaspoons dried ground ginger
- 4 Kaffir Lime Leaves or Zest of 1 lime Lime, remove stem and center rib from lime leaves
- 4 Tablespoons (60ml) Vegetable Oil
- 2 Tablespoons (30ml) Tamarind Paste
- 2 Teaspoons(9g) Light Brown Sugar
- 1 Tablespoon(15ml) Thai Fish Sauce **
- 2 Teaspoons(10ml) Light Soy Sauce
- 1 1/4Pounds (.52kg) Large Prawns (Shrimp)***, peeled and deveined
- 1 1/2 Cups (225g)Snake or Green BeansCut into 2 inch sections
- 1/2 Cup (118ml) Water or low salt seafood stock
- 4 Cups (1000g) Cooked White Rice or Coconut Rice
- Serve over steamed rice or coconut rice (nasi lemak) Lime Wedges, Fresh Cilantro or julienned Kaffir Lime Leavesas a garnish
Instructions
- Add the shallots, garlic, ginger, turmeric, lemongrass, chiles and Kaffir limes leaves to a blender or food processor with 2 tablespoons (30ml) of vegetable oil. Blend until smooth. Add additional oil in small amounts if the ingredients are not blending well.
- Heat 2 tablespoons (30ml) of vegetable oil to a pan or wok over medium heat. Add the paste and sauté for about 5 minutes until it becomes aromatic. Do not burn or the paste may become bitter.
- Add the shrimp and coat thoroughly with the paste.
- Crush 2 Kaffir limes in your palm to release the flavor and add to the dish. Discard the leaves before serving.
- Add the tamarind paste, sugar, fish sauce, soy sauce and the beans. Add enough water or stock to create a rich sauce, starting with 1/4 cup (60ml) and adding more if needed. The sauce should be the consistency of a thick ketchup.
- Allow the dish to continue to simmer for 2 -3 minutes until the shrimp are completely pink and cooked through.
- Serve with rice on the side, and garnish with lime wedges, fresh cilantro and julienned Kaffir lime leaves (optional).
Notes
* Indonesian Cabe Merah peppers are used in traditional Sambal pastes, but they can be challenging t find. You can substitute Birds Eye Peppers, Cayenne pepper, Cihie de Arbol, Guajillo chiles (which will result in less heat). For milder heat overall, remove the seeds and membrane of the chiles. You can also used dried chiles. If using dried chiles, heat water to boiling and cover the peppers for 10 minutes to revive their texture.
** I have opted to use oyster sauce or Thai fish sauce instead of traditional shrimp paste in this recipe. The shrimp paste can be difficult to find, and can have a strong fishy flavor which can be off-putting if you're not used to it. If you opt to use the traditional shrimp paste, substituted 1 teaspoon of the paste for each tablespoon of oyster or fish sauce.
*** Large shrimp or prawns are a count of about 31-35 per lb.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 292Total Fat 14gCarbohydrates 21gProtein 29.6g
