Malaysian Sambal Udang with Prawns and Spicy Chili Paste
Sambal Udang features succulent prawns cooked in a flavorful spicy chili paste, ready in 40 minutes for a satisfying dinner.
Sambal Udang combines the bold flavors of chili paste with succulent prawns. It's a vibrant dish sure to impress.
Why This Recipe Works
Flavor Depth: The sambal oelek adds a rich, spicy base that enhances the prawns.
Quick Cooking: Prawns cook rapidly, making this dish ideal for a weeknight dinner.
Fresh Ingredients: Using fresh lime and spring onions brightens the dish and balances the heat.
Chef's Pro Tip: Ensure prawns are cooked just until pink to maintain their tenderness and avoid overcooking.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
Ingredients
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Directions
- 1
Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until soft.
- 2
Stir in minced garlic and cook for an additional minute until fragrant.
- 3
Add sambal oelek, soy sauce, lime juice, sugar, salt, and black pepper; mix well.
- 4
Toss in the prawns and cook for about 5-7 minutes until they turn pink and are cooked through.
- 5
Remove from heat and stir in chopped spring onions for freshness.
- 6
Serve hot with lime wedges on the side for extra flavor.
Nutrition Facts
Per serving
fat
15g
carbs
15g
fiber
2g
sodium
600mg
protein
25g
calories
300
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