Udang Sambal — Print Recipe — The Culinary Codex

Plump shrimp stir-fried in a fiery, tangy sambal made from pounded chillies, shrimp paste, and tamarind, finished with a touch of sweetness.

Ingredients

500g large shrimp, peeled and deveined
8 dried chillies, soaked
5 fresh red chillies
6 shallots
3 cloves garlic
1 tbsp shrimp paste (belacan)
2 tbsp tamarind paste dissolved in 50ml water
2 tbsp palm sugar
Salt to taste
3 tbsp vegetable oil

Instructions

1 Pound soaked dried chillies, fresh chillies, shallots, garlic, and shrimp paste into a coarse paste.
2 Heat oil in a wok over high heat. Fry the paste for 4-5 minutes until fragrant and the oil separates.
3 Add shrimp and stir-fry for 2-3 minutes until they turn pink.
4 Add tamarind water, palm sugar, and salt. Toss everything together.
5 Cook for another 2 minutes until the sauce coats the shrimp and thickens slightly.
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.