Entree: Malaysia – Malay Peninsula – Sambal Udang (Spicy shrimp cooked in a tangy-sweet Malay chili sambal sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) sambal oelek or store-bought Malaysian sambal
- 1 tsp (5 g) belacan (shrimp paste), toasted and mashed
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 stalk (about 0.53 oz (15 g)) lemongrass, white part only, finely sliced
- 1 medium tomato, chopped (about 5 oz (140 g))
- 2 tbsp (30 ml) tamarind paste mixed with 2 tbsp (30 ml) water
- 2 tbsp (28 g) palm sugar or packed brown sugar
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice (about 1 lime)
- 1/4 tsp (1 g) ground turmeric (optional)
- Salt and freshly ground black pepper to taste
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) sambal oelek or store-bought Malaysian sambal
- 1 tsp (5 g) belacan (shrimp paste), toasted and mashed
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 stalk (about 15 g) lemongrass, white part only, finely sliced
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 2 tbsp (30 ml) tamarind paste mixed with 2 tbsp (30 ml) water
- 2 tbsp (28 g) palm sugar or packed brown sugar
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice (about 1 lime)
- 1/4 tsp (1 g) ground turmeric (optional)
- Salt and freshly ground black pepper to taste
- Fresh cilantro leaves for garnish

Instructions

1. Combine shallots, garlic, sambal, belacan, and turmeric (if using) in a small food processor or mortar and pestle and pulse/blend into a coarse paste.
2. Heat oil in a wide skillet over medium heat. Add lemongrass and fry 1 minute until fragrant, then add the sambal paste and fry, stirring, for 3–4 minutes until the oil separates and the paste darkens.
3. Add chopped tomato and cook 3–4 minutes until softened. Stir in tamarind water, palm sugar, and fish sauce; reduce heat to low and simmer 2–3 minutes to balance flavors.
4. Increase heat to medium-high, add the shrimp, and toss to coat in the sauce. Cook 2–4 minutes, stirring, until shrimp turn pink and are just cooked through.
5. Remove from heat, stir in lime juice, adjust seasoning with salt or extra fish sauce and sugar as needed. Garnish with cilantro and serve immediately with steamed rice.