Malaysian
Sambal Udang (Prawn Sambal)
Plump prawns simmered in a rich, tangy chilli sambal — a fiery Malaysian favourite to spoon over rice in 25 minutes.
About this recipe
Sambal Udang (Prawn Sambal) is a malaysian lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around prawn, and it takes about 25 min total but only ~18 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1, sliced onion
- 2 cloves garlic
- 1 tbsp sugar
- 1 tomato
- 2 bowls, cooked rice
- 300g prawns buy
- 3 tbsp sambal oelek buy
- 1 tsp tamarind buy
Equipment
Method
- 1
Fry onion and garlic until soft; stir in the sambal and cook until the oil splits, 6 min.
~7 min
- 2
Add tomato, tamarind and sugar; simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → to a thick paste, 4 min.
~5 min
- 3
Add the prawns and cook until pink, 3 min. Serve with rice.
~4 min
Smart swaps
Out of something? Try one of these.
- Prawns
- sliced fish, squid, or chicken; firm tofu for a veg version.
- Sambal
- sriracha or any chilli-garlic sauce.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Sambal Udang (Prawn Sambal) take to make? +
About 25 min from start to finish, but only roughly 18 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Prawns → sliced fish, squid, or chicken; firm tofu for a veg version; Sambal → sriracha or any chilli-garlic sauce; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Sambal Udang (Prawn Sambal) ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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