Entree: Brunei – Udang Sambal (Spicy Malay-style shrimp cooked in a tangy chili and shrimp-paste sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined, tails-on (about 16–20)  
- 2 tbsp (30 ml) vegetable oil
- 6 red chilies, seeded and roughly chopped
- 4 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1 tsp (5 g) belacan (shrimp paste)
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (12 g) palm sugar or brown sugar
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) turmeric powder (optional, for color)
- 2 tbsp (30 ml) water, plus more as needed
- 1 tbsp (15 ml) lime juice (about half a lime)
- 2 scallions, thinly sliced
- Fresh cilantro or Thai basil for garnish (optional)

Instructions

1. Rinse and pat the shrimp dry; season lightly with 1/4 tsp salt and the turmeric powder if using. Set aside.
2. In a blender or mortar and pestle, pound/blend the red chilies, shallots, garlic, and belacan to a coarse paste, adding 1–2 tbsp water if needed to help blend.
3. Heat the vegetable oil in a deep skillet or wok over medium heat. Add the chili-shallot paste and sauté, stirring frequently, for 4–6 minutes until fragrant and the raw aroma has cooked off.
4. Add the chopped tomato and continue cooking 3–4 minutes until the tomato softens and begins to break down.
5. Stir in the diluted tamarind, palm sugar, and 2 tbsp (30 ml) water. Simmer the sambal for 2–3 minutes to meld flavors; add a splash more water if the sauce is too thick.
6. Add the shrimp to the pan and toss to coat in the sambal. Cook 2–4 minutes, stirring, until the shrimp are opaque and just cooked through.
7. Taste and adjust seasoning with salt and lime juice. Remove from heat and stir in sliced scallions.
8. Transfer to a serving dish, garnish with cilantro or Thai basil if using, and serve immediately with steamed rice.