Sambal Udang (Prawn Sambal)

This is a deliciously hot and spicy dish traditionally served in a Nonya household on special occasions, for special treats and for dinner parties.  It tastes great with Nasi Lemak (Coconut Rice).  Substitute prawns with crispy Ikan Bilis (Crispy whitebait) to get the same effect.


  • 2 tablespoons of Chilli Sambal for 800g of raw prawns – size 21-25 is ideal)
  • 1 teaspoon of tamarind paste
  • 1 dsp sugar, optional


Simply heat the sauce up and add the prawns), tamarind paste and sugar (optional.  Cook on gentle heat for 8-10 minutes until prawns are cooked – they will curl up and turn from grey to  pink.

Transfer onto serving dish and garnish with thinly sliced cucumber.

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