Sambal Udang
Sambal Udang is a spicy shrimp dish from Southeast Asia. It is a traditional dish hailing from Malaysia, Indonesia, and Singapore that showcases a blend of aromatic spices and succulent prawns (shrimp).
About Sambal Udang
Sambal Udang, or prawn sambal, is a dish that encapsulates the essence of Southeast Asian cuisine. The primary component of this delectable creation is the prawns, known for their delicate and sweet flavor and the Sambal, which is a chili paste.
Sambal Udang has regional variations across Southeast Asia, each offering a unique twist to the classic recipe. In Malaysia, for instance, Sambal Udang may feature tamarind juice, creating a tangy and slightly sour element to the dish. In Indonesia, the addition of lemongrass and lime leaves infuses the sauce with a citrusy aroma. Meanwhile, Singaporean Sambal Udang often includes belacan (fermented shrimp paste) for an extra punch of flavor.
How to Make Sambal Udang
The sambal sauce is the heart of this dish and is typically made by blending or grinding chili peppers, garlic, lemongrass, and shrimp paste. This spicy concoction is then simmered with prawns until they are infused with the vibrant flavors of the sambal.
One of the hallmarks of Sambal Udang is its ability to achieve the perfect balance of flavors. The spiciness of the chili peppers is tempered by the sweetness of the prawns, creating a harmonious interplay on the palate. The garlic adds a delightful earthiness, while the shrimp paste lends depth and umami to the dish. The resulting flavor profile is a tantalizing mix of heat, sweetness, and savory richness.
hile Sambal Udang remains true to its roots, it has also found its way into modern culinary interpretations. Some chefs incorporate additional ingredients such as pineapple or mango to introduce a fruity twist, while others experiment with different types of seafood to create innovative variations.
Serving Sambal Udang
The shrimp is typically served as a main course alongside steamed rice or as a side dish for a communal meal. To complete the meal, fresh vegetables or pickles can be served as accompaniments, offering a refreshing contrast to the spicy flavors.
Also try serving it with these dishes:
Vegan Pearl Cous Couse and Vegetables
Aloo Paratha (Indian Flatbread)
Sambal Udang is a testament to the rich culinary heritage of Southeast Asia. Its combination of succulent prawns and fiery sambal sauce tantalizes the taste buds and offers a sensory experience like no other. Whether enjoyed in its traditional form or as part of a contemporary adaptation, Sambal Udang continues to captivate food lovers worldwide with its spicy allure. So, embark on a culinary adventure and savor the irresistible flavors of this Southeast Asian masterpiece.
Below is a recipe.
Sambal Udang
Sambal Udang is a spicy shrimp dish from Southeast Asia. It is a traditional dish hailing from Malaysia, Indonesia, and Singapore that showcases a blend of aromatic spices and succulent prawns.
Ingredients
- 1 kg prawns, peeled and deveined
- 3 lemongrass stalks
- 1 clove garlic
- 1 small kaffir lime leaf, chopped
- 5 fresh chillies
- 1o dried red chillies, soaked in water until soft
- 2 cucumber, peeled and diced
- Small bunch of fresh mint, leaves picked
- 5 limes
- 2 tbsp shrimp paste
- 2 tsp cornflour
- 2 tsp sugar
- 2 tsp salt
- 6 tbsp vegetable oil
Instructions
- Place the prawns in a bowl and toss well along with cornflour as well as a tsp of salt until well coated.
- Leave them in the refrigerator to marinate
- Heat 2 tbsp oil in a deep-bottomed skillet and lower the seasoned prawns, few at a time, to fry for about 5 minutes or until they turn opaque and golden.
- Drain them out onto paper towels and set aside.
- Dump the lemongrass stalks in a blender with garlic and pulse them into a smooth paste; set aside.
- Drain the soaked red chilies out into the blender, along with the fresh chilies and pulse them together into a smooth paste; set aside.
- Heat rest of the oil in a wok and spoon in the chili, lemongrass as well as shrimp paste.
- Stir them all together until well combined and sauté for about 15-20 minutes or until the raw smell disappears and they give out a spicy aroma.
- Drop in the fried prawns and give it a nice stir to coat well.
- Sprinkle a dash of salt as well sugar and stir them into the sambal, along with lime leaf chunks and a splash of fresh juice from 2 limes.
- Cook for a minute or until warmed through and tip it into a serving bowl.
- Sprinkle the mint leaves on top and serve alongside cucumber and lime wedges.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 622Total Fat: 26gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 544mgSodium: 4300mgCarbohydrates: 40gFiber: 4gSugar: 9gProtein: 63g
Last Updated on June 28, 2023 by Carleen
