Quick Weeknights · Malaysian
Sambal Udang
Succulent prawns are tossed quickly in a caramelized chili and tamarind sauce that delivers a sharp, piquant finish.
Why This Works
The balance of spicy chili, tangy tamarind, and sweet palm sugar creates the quintessential flavor profile of Malaysian home cooking.
The Upgrade
Add 5 kaffir lime leaves, torn, during the final minute of cooking for a citrusy, aromatic uplift.
Chef's Secret
Michelin TechniqueThe 'pecah minyak' (oil separation) step is crucial; ensure the chili paste is cooked until the oil turns a deep red, which mellows the raw heat.
Ingredients
Total time including resting: 30 min
Directions
Heat oil in a wok over medium-high heat.
2 minSear prawns for 2 minutes per side until pink and charred; remove and set aside.
4 minIn the same oil, sauté shallots and garlic until translucent and fragrant.
3 minAdd the chili paste and cook, stirring constantly, until the oil separates (pecah minyak).
8 minStir in the tamarind juice and palm sugar, reducing until the sauce thickens and coats the back of a spoon.
5 minToss in the onions and seared prawns, folding gently to coat everything.
2 minServe immediately while the aroma is at its peak.
Wine Pairing
Gewürztraminer
White Wine
The BottleHugel Gewürztraminer
Aromatic, lychee-forward notes harmonize with the tamarind's piquancy. The wine's naturally low acidity and weight provide a structural match for the caramelized, intense chili glaze.
Nutrition per Serving
320
calories
28g
protein
12g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.