Sambal Udang (Prawn Sambal)


  • 3 tablespoons oil
  • 600g (1.5 lbs) prawn/shrimp, shelled and deveined (you can replace this with chicken, boiled eggs or simple fish)
  • 2 cups water
  • 2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained
  • 3 kaffir lime leaves, sliced thinly
  • 2 teaspoons salt or to taste
  • 1 teaspoons sugar or to taste


Spice Paste

  • 10 dry red chilies, deseeded
  • 10 shallots, peeled
  • 30g (1 oz) belacan (shirmp paste)


  • Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
  • Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
  • Add the prawn and continue to stir-fry for about 2-3 minutes.
  • Add in the water, tamarind juice and bring it to a quick boil.
  • Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.