Tag Archives: Sambal

Sambal Udang (Prawn Sambal)


Sambal Udang Recipe (Prawn Sambal)Ingredients:

3 tablespoons oil
600g (1.5 lbs) prawn/shrimp, shelled and deveined
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


  1. Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
  2. Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
  3. Add the prawn and continue to stir-fry for about 2-3 minutes.
  4. 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.

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Posted by on September 4, 2011 in Asian Main Dishes


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Sambal Tumis Sotong (Squid Sambal)

Sambal Tumis Sotong (Squid Sambal) Recipe


200-300g of fresh squid
3 cloves of shallot *
1 clove garlic *
½ inch ginger *
5-10 dried chillies *
1 onion (sliced)
1 teaspoon of belacan
Tamarind juice (soak a teaspoon of tamarind paste in a cup of warm water)
1 tablespoons of sugar
Salt to taste


First blend the asterisk (*) ingredients. Heat oils in a frying pan and sauté the blended ingredients until the paste separated from the oil. Add belacan (prawn paste). Then add in squid and stir well until cook (estimate for a minute). Put in the slices onion until it about to soft. And finally, add tamarind juice, sugar and salt to taste. Simmer on low heat until the sambal thickens.

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Posted by on September 4, 2011 in Asian Main Dishes


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