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Fish, South and Southeast Asian

Sambal Udang with Rice

Sambal udang is a dish of shrimp simmered in a paste of chiles, shallots, garlic and tomatoes, served with white rice. Made for 4 people, it takes 30 minutes, rates as easy, and costs €4.80 per person. The key is cooking the sambal paste long enough for it to turn deep red and oily before the shrimp go in.

Tonight, sambal udang, shrimp simmered in a sambal of chiles, shallots and tamarind, served with white rice.

Sambal Udang with Rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall

Sambal udang plays on a clear balance between the heat of fresh chiles, the sweet softness of slow cooked shallots and tomatoes, and a final squeeze of lime that wakes everything back up. The shrimp, added last, stay firm and juicy, coated in a deep red sauce that has had time to concentrate its flavors in the oil.

This is a dish you can pull off on a weeknight without losing your evening to it, yet it tastes like it took far more effort than it actually did. With Mon Chou, you can serve it for two adults who like spice, on a regular Tuesday or for guests curious to try something new, alongside a simple bowl of white rice to cool down the heat.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Fruits and vegetables

  • Fresh red chiles 4
  • Shallots 4
  • Garlic 3 cloves
  • Tomatoes 2
  • Lime 1

Pantry

  • Shrimp pasteoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 4 tbsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Shellfish, Fish

The step by step recipe

  1. Blend the chiles, shallots, garlic, tomatoes and shrimp paste into a thick paste.

    Remove the chile seeds for a milder sambal.

  2. Heat the oil and cook the paste over medium heat until it darkens and the oil rises to the surface. 12 min

    Don't rush this step, it's what gives the dish its depth.

  3. Add the sugar, salt and a little water, let it simmer, then stir in the shrimp. 5 min

    Add the shrimp at the end so they don't turn tough.

  4. Cook the rice in salted water, drain it and keep it warm. 12 min

    Plain white rice calms the heat of the sambal.

  5. Squeeze the lime juice over the shrimp and serve with the rice.

    Swap the tamarind for lime juice, it's much easier to find.

Our tips to get it right

  • Taste the sambal before adding the shrimp and adjust the salt or sugar, this is your last chance to fine tune the balance.
  • Use a wide skillet or a wok instead of a narrow pot, the chile paste cooks better spread out in a thin layer.
  • If the sambal starts sticking as it cooks, lower the heat and add a spoonful of water rather than more oil, to keep the sauce from getting heavy.

The variations

  • Swap the shrimp for firm white fish chunks, added the same way at the very end of cooking.
  • For a vegetarian version, replace the shrimp with pan fried firm tofu and leave out the shrimp paste.
  • To save time, make the sambal the day before and simply reheat it before adding the raw shrimp.

What to serve it with

  • Plain white rice
  • Sliced fresh cucumber
  • Unsweetened iced tea

Storage

Sambal udang keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the shrimp lose their texture. Reheat gently in a pan over low heat so the shrimp don't turn rubbery.

Questions about this dish

Can you substitute the shrimp paste?

You can use a splash of fish sauce or soy sauce instead, the flavor will be slightly less deep but the dish stays balanced. Shrimp paste mainly adds umami, not heat.

Should you remove the chile seeds?

Yes, if you want a milder sambal, since the seeds hold most of the heat. Leave the seeds in one or two chiles if you like it really spicy.

Can you make the sambal ahead of time?

Yes, it's actually a good idea, the cooked sambal keeps for a day in the fridge and tastes even better. Just reheat it and stir in the raw shrimp at the last minute.

Is tamarind essential to this recipe?

No, this recipe uses lime juice instead, since it's easier to find than tamarind paste. The result is close, just with a slightly fresher acidity.

How long does it take to make a sambal udang with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sambal udang with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sambal udang with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Always check the labels of the products you buy.

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