Sambal Goreng Udang (Spicy Shrimp)

    1 hour

    There are many different types of sambal goreng made with different ingredients like green beans, collard greens, pork or eggs. Leave out the terasi if you don't like the pungent flavour.


    Central Region, Singapore
    1 person made this

    Serves: 6 

    • 1 kg medium prawns, peeled and deveined
    • 2 tablespoons vegetable oil, divided
    • 1 teaspoon salt
    • 1 teaspoon corn flour
    • 1/4 teaspoon sugar
    • Dash pepper
    • 10 shallots
    • 25 red chillies, stemmed and seeded, chopped
    • 1 large clove garlic
    • 1 tablespoon terasi (shrimp paste)
    • 350g fried tahu, cut into cubes
    • 450ml (1 3/4 cups) coconut milk
    • 500ml (2 cups) chicken stock, divided

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. In a bowl, toss the shrimp with 1 tablespoon oil, salt, corn flour, sugar and pepper, and set aside.
    2. With a mortar and pestle or food processor, blend the shallots, chillies, garlic and terasi until it becomes a thick, clumpy paste. Confetti-sized bits of chilli are fine.
    3. In a wok, heat the remaining oil over medium heat until it starts to shimmer. Drop in a little chilli paste. If it starts to sizzle, the oil is ready. Add the rest of the chilli paste and stir continuously for another 4 to 5 minutes. The paste is ready when it has a much mellower fragrance, is several shades darker than the raw paste and has separated from the oil.
    4. Add the prawns and raise the heat to medium-high. Cook until the prawns just turn pink, about 4 to 5 minutes. Pour in 60ml (1/4 cup) chicken stock and reduce the heat to low. Scoop up the prawns and set aside. Don't worry if you leave some chilli paste behind.
    5. Pour in the remaining stock and dissolve any leftover paste in the liquid. Add the tahu and bring to a boil over high heat. Reduce the heat to medium-low and simmer the tahu for about 15 to 20 minutes, until almost all the liquid has been absorbed.
    6. Pour in the coconut milk and raise the heat to medium but do not boil. Stir and mix well. Return the prawns to the wok and stir for another 2 to 3 minutes, or until heated through.

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    Reviews in English (1)


    This was delicious! Admittedly we had a slightly modified recipe: 400g of prawns, 3 shallots [spring onions] and 2 tspns of sambal olek instead of 25 chillies, oh and 1 cup of chicken stock. so more of a soup but the basic idea was there and it was great. Thanks Pat. K S  -  22 May 2012  (Review from Allrecipes AU | NZ)