If there is one dish that I can eat every day with just plain white rice, it’s probably sambal udang(prawn sambal)—a popular Malay or Nyonya prawn dish that is much-loved by many people. Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of steaming hot rice…
There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family’s sambal udang recipe, passed down to us from my late mother. She would always add some thinly sliced kaffir lime leaves to perfume the dish with its aroma. Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves.
Here is my sambal udang recipe, which I made when I was in Penang, Malaysia. Try it out and I am sure you will want it every day!
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