Sambal Udang with shrimp in red chilli sauce, lime and rice
Indonesian Recipe

Sambal Udang

For Sambal Udang, an aromatic chilli base is first roasted. The shrimps only come in at the end and are cooked until they are pink and juicy. Lime or tamarind brings freshness.

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Total time 35 min
Calories 420 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Sambal Udang with shrimp and chilli sauce

Shrimps get dry quickly, so the sauce first belongs in the pan. When sambal, shallots, garlic and tomatoes are boiled, the shrimps cook for only a few minutes. The balance of heat, sweetness and acidity is crucial.

Lunch One-Pot Recipes Dinner Indonesian Recipes

Recipe

Sambal Udang

Sambal Udang combines shrimps with a sharp sambal sauce made of shallots, garlic, chilli, tomato, kecap manis and lime. Shrimps cook only briefly.

Ingredients

4 servings

Method

  1. 1

    Prepare shrimps

    Dip shrimp dry and slightly salt. In case of frozen shrimp, defrost completely and drain.

  2. 2

    Roast sambal base

    Heat oil, fry shallots and garlic. Add sambal and tomatoes and let them boil for 5 minutes.

  3. 3

    Season sauce

    Stir in kecap manis, lime juice or tamarind water, salt and a pinch of sugar.

  4. 4

    Garnish shrimps

    Place shrimps in the sauce and cook for 3 to 4 minutes until they are pink and straight through.

  5. 5

    Serving

    Sprinkle with spring onions and serve immediately with rice, cucumber and lime.

Kitchen know-how

Tips for Sambal Udang

Shrimps cook briefly

As soon as shrimps are pink and firm, immediately remove from the stove. Long cooking makes them dry.

Cook sauce first

The Sambal base needs time, the shrimp doesn't. That's why sauce, then shrimp.

Balance acid

Lime or tamarind lightens the sauce. A pinch of sugar balances heat and acidity.

Variations

How to adapt this recipe

A small shot of coconut milk makes the sauce milder and creamier.

Short blanched green beans fit well and take in the sambal sauce.

Nutrition per serving

420kcal
18.0 gCarbohydrates
34.0 gProtein
22.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Sambal Udang

Mostly 3 to 4 minutes. As soon as they are pink and firm, they should be from the stove.

Yes, completely thaw, drain well and pat dry so that the sauce does not dilute.

Use less sambal and round off the sauce with some coconut milk or more tomato.

Jasmine rice, cucumber, lime and short-fried green beans fit very well.

Keep cooking

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