Plump shrimp stir-fried in a fiery, tangy sambal made from pounded chillies, shrimp paste, and tamarind, finished with a touch of sweetness.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: sliced red chilli, kaffir lime leaves
Accompaniments: steamed rice, sayur lodeh
Instructions
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1
Pound soaked dried chillies, fresh chillies, shallots, garlic, and shrimp paste into a coarse paste.
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2
Heat oil in a wok over high heat. Fry the paste for 4-5 minutes until fragrant and the oil separates.
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3
Add shrimp and stir-fry for 2-3 minutes until they turn pink.
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4
Add tamarind water, palm sugar, and salt. Toss everything together.
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5
Cook for another 2 minutes until the sauce coats the shrimp and thickens slightly.
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6
Serve immediately while the shrimp are still bouncy and juicy.
Did You Know?
In Brunei, the quality of a home cook is often judged by their sambal — getting the perfect balance of heat, sour, and sweet is considered a true art form.
Chef's Notes
Equipment Tips
- wok
- mortar and pestle
Garnishing
sliced red chilli, kaffir lime leaves
Accompaniments
steamed rice, sayur lodeh
The Story Behind Udang Sambal
Udang Sambal embodies the Bruneian love of bold, spicy flavors built from a foundation of sambal. The dish takes advantage of Brunei's coastal location and abundant shrimp supply, transforming simple shellfish into an intensely flavored centerpiece through the alchemy of chilli paste and tamarind.
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