Name: Classic Malaysian Prawn Sambal
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 12 dried red chilies, soaked in hot water for 15 minutes and drained; 4 fresh red chilies, roughly chopped; 6 medium shallots, peeled; 4 garlic cloves; 1 tsp toasted belacan (shrimp paste); 2 tbsp water; 500 g medium prawns, shells on, deveined; 4 tbsp vegetable oil; 10 fresh curry leaves; 1 ripe tomato, quartered (optional); 3 tbsp tamarind juice (from 1 tbsp tamarind pulp soaked in 3 tbsp warm water); 1 tsp palm sugar or brown sugar; 1 tsp salt, or to taste; 1/4 cup water

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A beloved Malaysian classic, this fiery prawn sambal balances the heat of dried chilies with the deep umami of toasted shrimp paste and a tangy tamarind finish. The prawns are simmered in a thick, glossy chili paste that clings to every shell, perfect for spooning over a bowl of hot steamed rice.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

285 kcalCalories
14 gFat
2 gSaturated Fat
18 gCarbs
4 gFiber
8 gSugar
22 gProtein
720 mgSodium
480 mgPotassium
120 mgCalcium
4 mgIron
80 mgVitamin C
150 mcgVitamin A

Ingredients

For the sambal paste

12 dried red chilies, soaked in hot water for 15 minutes and drained
4 fresh red chilies, roughly chopped
6 medium shallots, peeled
4 garlic cloves
1 tsp toasted belacan (shrimp paste)
2 tbsp water

For the prawns and sauce

500 g medium prawns, shells on, deveined
4 tbsp vegetable oil
10 fresh curry leaves
1 ripe tomato, quartered (optional)
3 tbsp tamarind juice (from 1 tbsp tamarind pulp soaked in 3 tbsp warm water)
1 tsp palm sugar or brown sugar
1 tsp salt, or to taste
1/4 cup water

Directions

Soak the dried red chilies in a bowl of hot water for 15 minutes until softened, then drain and combine in a blender with fresh chilies, shallots, garlic, belacan, and 2 tbsp water. Blend into a smooth, thick paste.
Heat 4 tbsp oil in a wok over medium heat. Add the sambal paste and fry, stirring constantly, for 8 to 10 minutes until the paste darkens to a deep red and the oil begins to separate at the edges.
Add the curry leaves and tomato (if using) and stir for 1 minute until fragrant and the tomato softens slightly.
Add the prawns and toss to coat thoroughly in the sambal paste. Cook for 2 minutes until the prawns just begin to turn pink.
Pour in 1/4 cup water, the tamarind juice, palm sugar, and salt. Stir well and bring to a gentle simmer.
Cook for 5 to 7 minutes, stirring occasionally, until the prawns are just opaque and cooked through and the sauce has thickened to coat the back of a spoon.
Taste and adjust salt, sugar, or tamarind to balance the heat, tang, and sweetness. Remove from heat and serve immediately with steamed white rice.
For an extra layer of richness, stir in 1 tbsp of coconut milk at the very end and let it just warm through before serving.

Cook’s Notes

Toast the belacan in a dry pan for 30 seconds before blending to deepen its smoky aroma.
Leaving the shells on the prawns adds significant flavor and helps keep the meat tender during cooking.
Adjust the number of dried chilies up or down depending on your heat tolerance; remove the seeds for a milder sambal.
Fry the sambal paste patiently over medium heat; rushing it on high heat will scorch the chilies and turn the paste bitter.
Fresh sambal keeps well in the fridge for up to 3 days and tastes even better the next day as the flavors meld.

DinnerSpicy