Spicy Shrimp in a Sambal of Red Chilies and Tamarind

Sambal Udang


Preparation info

  • Difficulty


  • Serves


    as part of a multi-course meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Sambal is a chili-based condiment used all over Southeast Asia. A “sambal” can also be a dish cooked using the spicy condiment. Shrimp is one ingredient that’s frequently cooked into a “sambal.” It’s one of the classic dishes included in the Malaysian sampler platter called “nasi lemak,” which pairs various stews and fried dishes with coconut rice. If you have homemade or store-bought sambal condiment in the house, this dish can be made in minutes.



  1. In a large sauté pan, saucepan or wok, heat the Malaysian chili sambal over medium-high heat, stirring constantly until it begins to boil.
  2. Stir in shrimp; continue to stir gently until shrimp are cooked through. Fold in tamarind pulp. Taste and adjust seasoning with salt and sugar