Sambal Goreng Udang recipe

There are certain dishes that transport you instantly to another place, another time, another feeling. For me, Sambal Goreng Udang does just that. It evokes memories of bustling Indonesian markets, the fragrant aroma of spices swirling in the air, and the vibrant, communal meals shared with family and friends. This dish, meaning “fried shrimp with sambal,” is a cornerstone of Indonesian cuisine, and once you taste it, you’ll understand why. It’s a captivating dance of textures and flavors – succulent prawns bathed in a rich, spicy, and slightly sweet sambal sauce. What I love most about Sambal Goreng Udang is its versatility. It’s equally at home as a star dish at a celebratory feast or a comforting weeknight dinner. The first time I made it, my kitchen transformed into a spice-infused haven, and the resulting dish was met with enthusiastic praise from everyone around the table. Even those who aren’t typically fans of spicy food were captivated by the complex flavor profile, finding the heat balanced and utterly addictive. If you’re looking to explore the vibrant world of Indonesian cooking and crave a dish that’s both exciting and deeply satisfying, Sambal Goreng Udang is an absolute must-try. Prepare to be transported!

Ingredients: Building Blocks of Authentic Sambal Goreng Udang

The magic of Sambal Goreng Udang lies in its carefully curated blend of fresh ingredients, each contributing to the dish’s signature flavor profile. While the ingredient list might seem a bit extensive at first glance, each component is essential for achieving that authentic Indonesian taste experience. Here’s a breakdown of what you’ll need to create this culinary masterpiece:

• Prawns (Shrimp), Peeled and Deveined: 1 pound (Fresh or frozen prawns work equally well. If using frozen, ensure they are fully thawed and patted dry before cooking. Medium to large prawns are ideal, offering a good balance of size and flavor. King prawns or tiger prawns can be used for a more luxurious dish. Ensure the prawns are peeled and deveined for ease of eating and to remove any grit.)
• Red Chilies (Large Red Chilies or Bird’s Eye Chilies): 8-10 large red chilies OR a mix of large red chilies (for color and milder heat) and bird’s eye chilies (for intense heat) (The type and quantity of chilies will determine the spiciness of your Sambal Goreng Udang. Large red chilies offer a milder heat and vibrant red color. Bird’s eye chilies are significantly hotter and should be used cautiously if you are sensitive to spice. Adjust the quantity based on your spice preference. For a milder dish, remove the seeds and membranes from the chilies.)
• Shallots: 8-10 medium shallots, peeled (Shallots are crucial for the aromatic base of the sambal. They have a milder and sweeter flavor compared to onions, which is characteristic of Indonesian cooking. If shallots are unavailable, you can substitute with red onion, but shallots are highly recommended for authenticity.)
• Garlic: 4-5 cloves, peeled (Garlic adds pungent depth and complexity to the sambal. Fresh garlic is essential for the best flavor. Avoid using garlic powder as it won’t provide the same aromatic richness.)
• Candlenuts (Kemiri): 4-5 candlenuts, roasted or blanched (Candlenuts are unique to Southeast Asian cuisine and act as a natural thickener and add a creamy, slightly nutty richness to the sambal. They are essential for the authentic texture of Sambal Goreng Udang. Roast them lightly in a dry pan or blanch them briefly in boiling water to remove any potential bitterness. If candlenuts are absolutely unavailable, you can try substituting with macadamia nuts or cashews, but candlenuts are highly recommended for the authentic taste and texture.)
• Belacan (Shrimp Paste): 1 teaspoon, roasted or toasted (Belacan, or shrimp paste, is a fermented shrimp paste that provides a deeply savory, umami flavor that is fundamental to many Southeast Asian dishes, including Sambal Goreng Udang. Roast or toast the belacan briefly in a dry pan or wrapped in foil in the oven until fragrant. This process intensifies its flavor and reduces any raw fishiness. Vegetarian/Vegan Alternative: For a vegetarian or vegan version, you can omit the belacan or try using a vegetarian shrimp paste alternative, though the flavor profile will be slightly different. Some recipes suggest using a combination of miso paste and seaweed to mimic the umami depth, but authenticity will be compromised.)
• Galangal (Lengkuas): 1-inch piece, peeled and bruised (Galangal is a rhizome similar to ginger but with a more citrusy, piney, and earthy flavor. It is a key aromatic ingredient in Indonesian cuisine. Bruising the galangal by gently pounding it with the back of a knife or pestle releases its aromatic oils. If galangal is unavailable, ginger can be used as a less authentic substitute, but galangal is highly recommended for the distinct flavor.)
• Turmeric (Fresh or Powdered): 1-inch piece fresh turmeric, peeled and bruised OR 1 teaspoon turmeric powder (Turmeric adds a warm, earthy, and slightly bitter flavor, as well as a vibrant yellow-orange color to the sambal. Fresh turmeric is preferred for its brighter flavor and color, but turmeric powder can be used as a convenient substitute. Bruising fresh turmeric releases its flavor.)
• Kaffir Lime Leaves (Daun Jeruk): 3-4 kaffir lime leaves, bruised (Kaffir lime leaves impart a distinctively citrusy, floral, and aromatic fragrance that is essential to many Southeast Asian dishes. Bruising the leaves by tearing or crushing them slightly releases their aromatic oils. Do not substitute with regular lime leaves or zest, as kaffir lime leaves have a unique and irreplaceable aroma.)
• Palm Sugar (Gula Melaka) or Brown Sugar: 2 tablespoons, grated or chopped (Palm sugar (Gula Melaka) is a traditional Indonesian sweetener made from palm sap. It has a rich, caramel-like flavor and is less intensely sweet than white sugar. If Gula Melaka is unavailable, brown sugar is a good substitute. You can adjust the amount of sugar to your preference for sweetness.)
• Tamarind Paste (Asam Jawa): 1 tablespoon tamarind paste mixed with ¼ cup warm water, strained to extract tamarind juice (Tamarind paste adds a crucial sour and fruity note to balance the spiciness and sweetness of the sambal. Mix tamarind paste with warm water and strain it to remove seeds and pulp, using only the tamarind juice. If tamarind paste is unavailable, you can substitute with lime juice or vinegar, but tamarind paste is highly recommended for the authentic sour-fruity flavor.)
• Vegetable Oil: 3-4 tablespoons (Vegetable oil is used for sautéing the spice paste and cooking the prawns. Use a neutral-flavored vegetable oil such as canola oil, sunflower oil, or peanut oil.)
• Salt: To taste (Salt is used to season the sambal and prawns. Adjust the amount of salt to your preference, considering the saltiness of the shrimp paste.)
• Sugar: To taste (Additional sugar can be added to adjust the sweetness of the sambal if needed, depending on your preference and the sweetness of the palm sugar/brown sugar used.)
• Water: ¼ cup (Water is used to help blend the spice paste and to adjust the consistency of the sambal during cooking.)

Ingredient Notes for Authentic Flavor:

• Freshness is Key: Use the freshest ingredients possible, especially for the aromatics like chilies, shallots, garlic, galangal, turmeric, and kaffir lime leaves.
• Spice Level Control: Adjust the type and quantity of chilies to control the spiciness according to your preference. Removing seeds and membranes from chilies reduces heat.
• Authentic Aromatics: Try to source authentic Indonesian ingredients like candlenuts, belacan, galangal, turmeric, kaffir lime leaves, and palm sugar for the most authentic flavor experience.
• Tamarind Importance: Do not skip the tamarind paste as it provides a crucial sour-fruity balance to the sambal.
• Vegetarian/Vegan Adaptations: Consider vegetarian shrimp paste alternatives and omit prawns for vegetarian/vegan versions, though the flavor profile will be altered.

Instructions: Crafting Flavorful Sambal Goreng Udang, Step-by-Step

Creating Sambal Goreng Udang is a rewarding culinary journey that involves making a vibrant spice paste (sambal) and then perfectly cooking the prawns in this flavorful sauce. Follow these detailed step-by-step instructions to bring this authentic Indonesian dish to life:

1. Prepare the Spice Paste (Sambal):
   • Soak Chilies (Optional for Milder Heat): If using dried chilies or if you prefer a milder sambal, soak the dried chilies in hot water for 15-20 minutes to soften them. This step also helps to reduce the heat level slightly. If using fresh chilies, this step is not necessary.
   • Combine Sambal Ingredients: In a blender or food processor, combine the red chilies, shallots, garlic, candlenuts, roasted/toasted belacan, galangal, and turmeric. Add about ¼ cup of water to help the ingredients blend smoothly.
   • Blend to a Smooth Paste: Blend all the ingredients until you achieve a smooth and fine paste. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure even blending. The consistency should be thick and vibrant red-orange in color.
2. Extract Tamarind Juice:
   • Mix Tamarind Paste and Water: In a small bowl, mix the tamarind paste with ¼ cup of warm water.
   • Soak and Strain: Let the mixture sit for about 5-10 minutes to allow the tamarind to soften. Use your fingers to mash the tamarind paste in the water.
   • Strain the Juice: Pour the tamarind mixture through a fine-mesh sieve or strainer into a separate bowl. Press down on the tamarind pulp with the back of a spoon to extract as much juice as possible. Discard the seeds and pulp, and reserve the tamarind juice.
3. Sauté the Sambal:
   • Heat Oil in a Wok or Pan: Heat vegetable oil in a wok or large, deep frying pan over medium heat.
   • Sauté Spice Paste: Once the oil is hot, add the prepared spice paste (sambal) to the pan.
   • Sauté Until Fragrant and Cooked: Sauté the sambal over medium heat, stirring frequently, for about 8-10 minutes, or until it becomes very fragrant, deepens in color, and the oil starts to separate from the paste. This step is crucial for cooking out the raw flavors of the spices and developing the complex flavors of the sambal. Be careful not to burn the sambal; reduce heat if needed.
4. Add Aromatics and Seasoning:
   • Add Kaffir Lime Leaves and Galangal: Add the bruised kaffir lime leaves and bruised galangal to the sautéing sambal. Continue to sauté for another 2-3 minutes to infuse the aromatics into the sauce.
   • Season with Palm Sugar, Salt, and Sugar: Add the grated palm sugar (or brown sugar) and salt to the sambal. Stir well to combine and allow the sugar to melt and dissolve. Taste the sambal and adjust seasoning with more salt or sugar as needed to achieve a balance of spicy, savory, sweet, and sour flavors.
5. Cook the Prawns:
   • Add Prawns to the Sambal: Add the peeled and deveined prawns to the pan with the sambal.
   • Stir-fry Prawns Until Pink and Cooked: Stir-fry the prawns in the sambal over medium-high heat for 3-5 minutes, or until they turn pink, opaque, and are cooked through. Be careful not to overcook the prawns, as they can become rubbery. They should be just cooked and succulent.
   • Add Tamarind Juice: Pour the prepared tamarind juice into the pan.
   • Simmer and Thicken: Stir well to combine the tamarind juice with the sambal and prawns. Simmer for another 1-2 minutes, allowing the sauce to slightly thicken and coat the prawns evenly.
6. Taste and Adjust Seasoning (Final):
   • Final Taste Test: Taste the Sambal Goreng Udang one last time and adjust seasoning if needed. You may want to add a touch more salt, sugar, or tamarind juice to achieve your desired flavor balance.
   • Remove from Heat: Once the prawns are cooked and the sambal has reached your desired flavor, remove the pan from the heat.
7. Serve and Enjoy:
   • Garnish (Optional): Garnish with fresh cilantro or chopped scallions, if desired, for a touch of freshness and visual appeal.
   • Serve Hot: Serve Sambal Goreng Udang hot immediately with steamed rice. It is best enjoyed fresh.

Tips for Perfect Sambal Goreng Udang Cooking:

• Cook Sambal Thoroughly: Sautéing the sambal for a sufficient time is crucial to develop its complex flavors and remove any raw spice taste.
• Don’t Overcook Prawns: Prawns cook quickly; overcooking will make them rubbery. Cook just until pink and opaque.
• Balance Flavors: Pay attention to balancing the spicy, savory, sweet, and sour notes. Taste and adjust seasoning throughout the cooking process.
• Use a Wok (If Possible): A wok is ideal for stir-frying as it distributes heat evenly and allows for quick cooking. If you don’t have a wok, a large, deep frying pan will work.
• Prepare Ingredients in Advance: Prepare the spice paste and tamarind juice ahead of time to streamline the cooking process.

Nutrition Facts: A Flavorful Dish with Nutritional Value

Sambal Goreng Udang, while incredibly flavorful and rich in taste, also offers nutritional benefits thanks to its key ingredients. Prawns are a lean source of protein, and the vegetables and spices contribute vitamins and minerals. Please note that these are estimated nutritional values and can vary based on specific ingredients and portion sizes.

Servings: Approximately 4 servings

Estimated Calories Per Serving: 350-450 calories (This is an estimate and can vary based on factors like prawn size, amount of oil used, sugar content, and serving size.)

Approximate Nutritional Breakdown Per Serving (Estimated):

• Protein: 25-30 grams (Prawns are the primary source of protein in this dish.)
• Carbohydrates: 20-30 grams (Primarily from palm sugar/brown sugar, vegetables in the sambal, and small amounts from prawns.)
• Fat: 20-30 grams (Comes from vegetable oil used for sautéing, candlenuts, and prawns. Fat content can be adjusted by using less oil and leaner prawns.)

Other Potential Nutrients:

• Vitamins and Minerals: Prawns are a good source of selenium, vitamin B12, and iodine. Chilies and shallots provide vitamins A and C. Turmeric is known for its antioxidant and anti-inflammatory properties.
• Omega-3 Fatty Acids: Prawns contain omega-3 fatty acids, which are beneficial for heart health.
• Fiber: Vegetables in the sambal provide a small amount of fiber.

Important Note: This nutritional information is an estimate. For precise nutritional values, use a nutritional calculator and input the exact ingredients and quantities used. Sambal Goreng Udang can be enjoyed as part of a balanced diet, especially when paired with steamed rice and vegetables. Be mindful of portion sizes and oil content if you are watching your calorie or fat intake.

Preparation Time: From Prep to Plate in Under an Hour

Sambal Goreng Udang is a relatively quick dish to prepare, especially considering the depth of flavor it delivers. Here’s a breakdown of the estimated preparation time:

• Prep Time: 20-25 minutes (This includes peeling and deveining prawns, preparing the spice paste ingredients, extracting tamarind juice, and chopping/measuring other ingredients.)
• Cook Time: 20-25 minutes (This includes sautéing the sambal, cooking the prawns, and simmering the sauce.)

Total Time: Approximately 40-50 minutes

In under an hour, you can have a flavorful and authentic Sambal Goreng Udang ready to serve, making it a great option for a weeknight dinner or a weekend meal when you want something delicious without spending hours in the kitchen. The most time-consuming part is preparing the spice paste, but using a blender or food processor makes this step relatively quick.

How to Serve Sambal Goreng Udang: Authentic Indonesian Style

Sambal Goreng Udang is a versatile dish that can be served in various ways as part of an Indonesian meal. Here are some traditional and delicious serving suggestions:

Main Dish Accompaniments:

• Steamed White Rice (Nasi Putih): The essential accompaniment to Sambal Goreng Udang. Fluffy steamed white rice is perfect for soaking up the flavorful sambal sauce.
• Nasi Lemak: For a richer and more fragrant rice option, serve with Nasi Lemak (coconut rice). The creamy coconut rice complements the spiciness of the sambal beautifully.
• Ketupat or Lontong: During festive occasions or special meals, Sambal Goreng Udang is often served with Ketupat (rice cakes wrapped in woven palm leaves) or Lontong (compressed rice cakes wrapped in banana leaves).

Side Dishes to Complete the Meal:

• Sayur Lodeh: A creamy vegetable stew cooked in coconut milk. Sayur Lodeh provides a comforting and less spicy contrast to the fiery Sambal Goreng Udang.
• Gado-Gado: An Indonesian salad with boiled vegetables, tofu, tempeh, and peanut sauce. Gado-Gado offers a refreshing and textural contrast.
• Kangkung Belacan (Water Spinach with Shrimp Paste): A classic Indonesian vegetable dish stir-fried with belacan. If you enjoy the flavor of belacan, this is a great side dish, but be mindful of doubling up on the shrimp paste flavor.
• Tahu Goreng or Tempeh Goreng (Fried Tofu or Tempeh): Crispy fried tofu or tempeh provides a vegetarian protein option and textural contrast.
• Kerupuk (Crackers): Serve with various types of Indonesian crackers like prawn crackers (kerupuk udang) or emping (melinjo crackers) for added crunch.

Serving Style:

• Family Style: Sambal Goreng Udang is traditionally served family style, with all dishes placed in the center of the table and shared communally.
• Individual Portions: You can also serve individual portions of Sambal Goreng Udang over steamed rice.
• Garnish: Garnish with fresh cilantro or chopped scallions for a touch of freshness and visual appeal.

Wine Pairing (Optional, for a Western Twist):

• Off-Dry White Wines: If you are pairing wine with Sambal Goreng Udang (not traditionally done in Indonesia), an off-dry white wine like Riesling or Gewürztraminer can complement the spiciness and sweetness of the dish.
• Light-Bodied Rosé: A light-bodied rosé wine can also be a refreshing pairing.

Presentation:

• Serve Sambal Goreng Udang hot in a serving bowl, allowing the vibrant red sambal and pink prawns to be visually appealing.
• Arrange the prawns attractively in the sauce.
• Garnish with fresh herbs for a pop of color.

By serving Sambal Goreng Udang with these traditional accompaniments, you can create an authentic and satisfying Indonesian dining experience.

Additional Tips for Exquisite Sambal Goreng Udang

To elevate your Sambal Goreng Udang from delicious to truly exceptional, consider these five additional tips that refine the cooking process and enhance the flavor profile:

1. Roast or Toast Aromatics for Deeper Flavor: While the recipe calls for sautéing the sambal, roasting or toasting some of the aromatic ingredients beforehand can significantly deepen their flavor complexity. Try roasting the shallots, garlic, and candlenuts lightly in a dry pan or under a broiler until slightly softened and fragrant before blending them into the spice paste. Toasting the belacan is already recommended, but ensure you do it properly until it’s fragrant and slightly crumbly. This roasting/toasting step adds a layer of smoky depth to the sambal.
2. Use Good Quality Belacan and Tamarind Paste: The quality of belacan (shrimp paste) and tamarind paste significantly impacts the final flavor of your Sambal Goreng Udang. Opt for good quality, authentic belacan that has a strong, savory aroma. For tamarind paste, choose a brand that is naturally sour and fruity. Avoid overly processed or artificially flavored versions. Investing in good quality base ingredients will translate to a richer and more authentic taste.
3. Pound Some Sambal Ingredients (Traditional Method): While blending the sambal ingredients is convenient, the traditional method of making sambal involves pounding the ingredients using a mortar and pestle. Pounding releases the flavors and oils of the spices in a different way compared to blending, resulting in a slightly coarser texture and a more nuanced flavor. If you have the time and inclination, try pounding some or all of the sambal ingredients (especially the chilies, shallots, garlic, and candlenuts) for a more authentic and rustic sambal.
4. Adjust Sweetness and Sourness to Your Preference: The balance of sweet, sour, and spicy is crucial in Sambal Goreng Udang, and personal preferences vary. Taste the sambal throughout the cooking process and adjust the sweetness (with palm sugar/brown sugar) and sourness (with tamarind juice) to your liking. Some people prefer a sweeter sambal, while others prefer a more sour or spicier one. Don’t be afraid to experiment and find your perfect balance. Remember that the sweetness of palm sugar can vary, so taste and adjust accordingly.
5. Marinate Prawns (Optional for Enhanced Flavor): While not strictly necessary, marinating the prawns briefly before cooking can enhance their flavor and texture. You can marinate the prawns for 15-30 minutes in a simple mixture of lime juice, a pinch of salt, and a dash of turmeric powder. The lime juice tenderizes the prawns, and the turmeric adds a subtle flavor boost. Pat the prawns dry before adding them to the sambal after marinating.

By incorporating these advanced tips into your Sambal Goreng Udang preparation, you’ll be able to create a truly exceptional and authentic dish that will impress even the most discerning palates.

Frequently Asked Questions (FAQ) About Sambal Goreng Udang

Curious about making Sambal Goreng Udang? Here are answers to some frequently asked questions to help you confidently create this Indonesian delicacy:

Q1: Can I make Sambal Goreng Udang less spicy?

A: Yes, you can easily adjust the spiciness of Sambal Goreng Udang. To make it less spicy:
* Reduce Chilies: Use fewer chilies, especially bird’s eye chilies, which are very hot.
* Remove Seeds and Membranes: Remove the seeds and white membranes from the chilies before blending. This significantly reduces the heat level.
* Use Milder Chilies: Use only large red chilies, which are milder in heat compared to bird’s eye chilies.
* Add Sugar or Coconut Milk: Adding a touch more palm sugar or a splash of coconut milk can help to balance the spiciness and make the dish milder.

Q2: Can I use frozen prawns for Sambal Goreng Udang?

A: Yes, frozen prawns are perfectly acceptable to use for Sambal Goreng Udang. Ensure that the frozen prawns are fully thawed before cooking. Pat them dry with paper towels to remove excess moisture. Thawing and drying the prawns will prevent the dish from becoming watery and allow the sambal to coat the prawns better.

Q3: Can I make Sambal Goreng Udang vegetarian or vegan?

A: Yes, you can adapt Sambal Goreng Udang to be vegetarian or vegan, although it will no longer be “Udang” (prawn) and will become “Sambal Goreng” with other ingredients. To make it vegetarian/vegan:
* Omit Prawns: Simply leave out the prawns.
* Vegetarian Protein Alternatives: Add vegetarian protein sources like fried tofu (tahu goreng), tempeh (tempeh goreng), or even firm vegetables like eggplant or green beans.
* Vegetarian Belacan Alternative: Omit belacan (shrimp paste) or try a vegetarian shrimp paste alternative (though authenticity will be affected). Some recipes suggest using miso paste or seaweed to mimic the umami flavor, but the taste will be different.

Q4: Can I prepare the sambal paste ahead of time?

A: Yes, you can prepare the sambal paste ahead of time, which is a great time-saving tip. The sambal paste can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to cook, simply sauté the pre-made sambal paste and proceed with the recipe instructions. Making the sambal paste ahead allows the flavors to meld together even more.

Q5: How long does Sambal Goreng Udang last in the refrigerator?

A: Sambal Goreng Udang can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently in a pan or microwave until heated through before serving. The flavor may even improve slightly after a day or two as the flavors meld further. However, prawns are best consumed fresh, so try to eat it within a few days for optimal quality and texture.

By understanding these frequently asked questions, you’ll be well-prepared to tackle any challenges and create a delicious and authentic Sambal Goreng Udang that you can proudly serve and enjoy.

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