Udang sambal prawns
Juicy prawns in a sweet, sour and spicy red sambal, quick enough for a weeknight.
- Time30 min
- LevelEasy
- Costabout £2.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wok over a medium heat. Fry the shallots and garlic for 4 minutes until soft.
4 min - 2
Add the blitzed chilli and shrimp paste and cook for 8 minutes, stirring, until the oil separates and the sambal darkens.
8 min - 3
Stir in the tomatoes, tamarind, coconut sugar, salt and 100 ml water and simmer for 5 minutes until thick.
5 min - 4
Add the prawns and cook for 4 minutes, turning, until pink and just cooked.
4 min - 5
Finish with the lime juice and serve with steamed jasmine rice cooked to the packet instructions.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.