Cook the prawns briefly
Once shrimp are pink and firm, remove them from the heat immediately. Long cooking will dry them.
Indonesian Recipe
Sambal Udang
For Sambal Udang, the first thing to do is to fry an aromatic chilli base, and the shrimp are only cooked at the end until they are pink and juicy. Lime or tamarind brings freshness.
Total time
35 min
Calories
420 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Sambal Udang with shrimp and chilli sauce
Shrimp dry quickly, so the sauce should be put in the pan first. When sambal, shallots, garlic and tomatoes are boiled, cook the shrimp for a few minutes. It is the balance of pungency, sweetness and acidity that is crucial.
Lunch
One-Pot Recipes
Dinner
Indonesian Recipes
Recipe
Sambal Udang
Sambal Udang combines shrimp with a hot sambal sauce of shallots, garlic, chilli, tomato, kecap manis and lime. Shrimp cook only briefly.
Ingredients
4 servings
Method
-
1
Prepare shrimp
Pat the prawns dry and season with salt. For frozen prawns defrost completely and drain.
-
2
Sambal base frying
Heat oil, sauté shallots and garlic. Add sambal and tomatoes and simmer for 5 minutes.
-
3
Season the sauce to taste
Stir in the kecap manis, lime juice or tamarind water, salt and a pinch of sugar.
-
4
Cook the prawns
Add the prawns to the sauce and cook for 3 to 4 minutes until they are pink and just done.
-
5
Serve
Sprinkle with spring onions and serve immediately with rice, cucumber and lime.
Kitchen know-how
Tips for Sambal Udang
Cook sauce first
The sambal base takes time, the shrimp do not. Therefore, first sauce, then shrimp.
Equalize acidity
Lime or tamarind lightens the sauce, and a pinch of sugar balances pungency and acidity.
Variations
How to adapt this recipe
A little splash of coconut milk makes the sauce milder and creamier.
Short blanched green beans go well and add the sambal sauce.
Nutrition per serving
420kcal
18.0 gCarbohydrates
34.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Sambal Udang
Usually 3 to 4 minutes are enough. Once they are pink and firm, they should be removed from the heat.
Yes, defrost completely, drain well and pat dry to prevent the sauce from becoming diluted.
Use less sambal and top off the sauce with a little coconut milk or more tomato.
Jasmine rice, cucumber, lime and briefly fried green beans go very well.
Keep cooking