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

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.

Questions

Can I make Sambal Udang gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Sambal Udang keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Sambal Udang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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

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