Entree: Singapore – Malay Singapore – Sambal Udang (Spicy Malay-style shrimp cooked in a fragrant chili-shallot shrimp-paste sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) medium shrimp, peeled and deveined (approx. 16–20 count), tails optional
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, about 3 1/8 oz (90 g), peeled and roughly chopped
- 4 cloves (0.42 oz (12 g)) garlic
- 8–10 fresh red chilies (bird’s eye or red chilies), approx. 3 1/2 oz (100 g), stems removed (adjust for heat)
- 1 tbsp (15 g) belacan (fermented shrimp paste), toasted briefly
- 1 medium tomato, about 5 oz (150 g), chopped
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) fish sauce (or to taste)
- 1 tsp (5 ml) lime juice, or more to taste
- Salt to taste
- Lime wedges for serving

Show original ingredient measurements

- 1 lb (450 g) medium shrimp, peeled and deveined (approx. 16–20 count), tails optional
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, about 90 g, peeled and roughly chopped
- 4 cloves (12 g) garlic
- 8–10 fresh red chilies (bird’s eye or red chilies), approx. 100 g, stems removed (adjust for heat)
- 1 tbsp (15 g) belacan (fermented shrimp paste), toasted briefly
- 1 medium tomato, about 5 oz (150 g), chopped
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) fish sauce (or to taste)
- 1 tsp (5 ml) lime juice, or more to taste
- Salt to taste
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the sambal paste: in a blender or mortar and pestle, combine shallots, garlic, red chilies, and toasted belacan; pulse to a coarse paste, adding a splash of water if needed to achieve a smooth paste.
2. Heat 3 tbsp (45 ml) oil in a wide skillet or wok over medium heat. Add the chili-shallot paste and fry, stirring constantly, until fragrant and the oil starts to separate, about 6–8 minutes.
3. Add the chopped tomato and continue to cook until the tomato softens and integrates into the paste, about 4–5 minutes.
4. Stir in the tamarind water and palm sugar; simmer briefly until the sauce is glossy and balanced sweet-sour, about 2 minutes. Adjust seasoning with fish sauce and salt.
5. Increase heat to medium-high, add the shrimp and toss in the sambal, cooking just until the shrimp turn pink and are cooked through, about 3–4 minutes (do not overcook).
6. Finish with lime juice, taste and adjust seasoning. Serve immediately with steamed rice and lime wedges.

1. Make the sambal paste: in a blender or mortar and pestle, combine shallots, garlic, red chilies, and toasted belacan; pulse to a coarse paste, adding a splash of water if needed to achieve a smooth paste.
2. Heat 3 tbsp oil in a wide skillet or wok over medium heat. Add the chili-shallot paste and fry, stirring constantly, until fragrant and the oil starts to separate, about 6–8 minutes.
3. Add the chopped tomato and continue to cook until the tomato softens and integrates into the paste, about 4–5 minutes.
4. Stir in the tamarind water and palm sugar; simmer briefly until the sauce is glossy and balanced sweet-sour, about 2 minutes. Adjust seasoning with fish sauce and salt.
5. Increase heat to medium-high, add the shrimp and toss in the sambal, cooking just until the shrimp turn pink and are cooked through, about 3–4 minutes (do not overcook).
6. Finish with lime juice, taste and adjust seasoning. Serve immediately with steamed rice and lime wedges.