Entree: Brunei – Central Culinary Region – Udang Sambal (Spicy stir-fried prawns in a chili-shallot sambal sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (450 g) large prawns, peeled and deveined, tails optional
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 6–8 red chilies (such as bird’s eye or red Thai), seeded for less heat, chopped
- 1 tsp (5 g) shrimp paste (belacan), toasted and mashed
- 1 tbsp (15 ml) tamarind juice or fresh lime juice
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) tomato paste or 1 small tomato, finely chopped
- 1/4 cup (60 ml) water
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 scallions, sliced thinly (for garnish)
- 1 lime, cut into wedges (for serving)

Instructions

1. Prepare the sambal paste: in a small food processor or mortar and pestle, grind the sliced shallots, garlic, chopped red chilies, and toasted shrimp paste into a coarse paste.
2. Heat the vegetable oil in a large skillet over medium heat. Add the sambal paste and sauté for 3–4 minutes until fragrant and the shallots soften, stirring constantly to prevent burning.
3. Stir in the tomato paste (or chopped tomato) and cook 1–2 minutes. Add the tamarind (or lime) juice, palm sugar, and water; simmer for 2 minutes to combine and slightly thicken.
4. Increase heat to medium-high and add the prawns. Cook 2–4 minutes, stirring, until prawns turn pink and opaque and are cooked through. Season with salt and black pepper; taste and adjust sugar or lime for balance.
5. Remove from heat, garnish with sliced scallions, and serve immediately with lime wedges and steamed rice.