Sambal Udang

Name: Sambal Udang
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 8 red Thai chilies, seeded; 6 garlic cloves, minced; 4 shallots, sliced; 2 tbsp fresh ginger, minced; 2 tbsp coconut oil; 2 tbsp tamarind paste; 2 tbsp soy sauce; 2 tsp palm sugar; 2 tbsp lime juice; 1/4 tsp sea salt; 1/4 cup fresh cilantro, chopped; 4 scallions, sliced

Spicy shrimp coated in fiery sambal. Quick, vibrant, and explosively flavorful. A trending favorite on Indonesian tables.

27 minEasyServes 4240 cal/serving

IndonesianDinnerStovetopStandard

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Ingredients

1.5 lbs large shrimp, peeled and deveined
8 red Thai chilies, seeded
6 garlic cloves, minced
4 shallots, sliced
2 tbsp fresh ginger, minced
2 tbsp coconut oil
2 tbsp tamarind paste
2 tbsp soy sauce
2 tsp palm sugar
2 tbsp lime juice
1/4 tsp sea salt
1/4 cup fresh cilantro, chopped
4 scallions, sliced

Instructions

1

In a food processor, combine 8 seeded red Thai chilies, 6 minced garlic cloves, 2 tbsp minced fresh ginger, 2 tbsp tamarind paste, 2 tbsp soy sauce, and 2 tsp palm sugar. Blend until a smooth sambal paste forms.
2

Heat 2 tbsp coconut oil in a large skillet or wok over medium-high heat.
3

Add 4 sliced shallots and stir-fry for 2 minutes until fragrant.
4

Add 1.5 lbs large shrimp, peeled and deveined to the pan and cook for 2-3 minutes until they start to turn pink.
5

Stir in the sambal paste and toss shrimp to coat evenly. Cook for 3-4 minutes until shrimp are cooked through and the sambal darkens slightly.
6

Add 2 tbsp lime juice and adjust 1/4 tsp sea salt to taste. Remove from heat.
7

Transfer to a serving plate and garnish with 1/4 cup chopped fresh cilantro and 4 sliced scallions. Serve hot with steamed rice.

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Questions

What is Sambal Udang?

Spicy shrimp coated in fiery sambal. Quick, vibrant, and explosively flavorful. A trending favorite on Indonesian tables. This reference files it under Indonesian dinner: made on the stovetop, rated easy and about 27 minutes start to finish.

How do I know when Sambal Udang is done?

Go by the cues in the method rather than the clock. Step 4: cook until they start to turn pink. Step 5: cook until shrimp are cooked through and the sambal darkens slightly.

Do I need any special equipment for Sambal Udang?

Beyond a knife and a board, the method uses a food processor (step 1) and a wok (step 2). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is there a substitute for tamarind in Sambal Udang?

The entry for Sambal Udang calls for 2 tbsp tamarind paste. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I use frozen shrimp instead of shrimp in Sambal Udang?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Sambal Udang uses 1.5 lbs large shrimp, peeled and deveined.

Can I make Sambal Udang less spicy?

Yes. The heat in Sambal Udang comes from 8 red Thai chilies, seeded. For a milder plate, remove the seeds and ribs from the red chilies, or use half; nothing else in the method changes.

How do I store and reheat Sambal Udang?

Refrigerate what is left of Sambal Udang within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

Serve it with

Tempe Goreng side
Asinan Betawi salad
Sambal Matah sauce
Es Cendol Coconut Pandan Dessert Drink drink

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