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  • Writer's pictureNMK

Prawn Sambal

This is yet another iconic dish from the southeast Asia. It can be found as an accompaniment to nasi lemak (coconut milk rice), or as a side dish to rice or bread. Prawns are one of the more easily accessible seafood and when cooked properly is very juicy and sweet.

This spicy iteration will surely give you a kick in the mornings if served as breakfast, eliminating the need for coffee, and also a delight to enjoy at other meal times. The natural sweetness of the prawns perfectly balance the spiciness of this delightful dish.

In this delightful recipe, I used large prawns however, you may choose to use any size prawns that is easily available to you. Simply match the weight of prawns in the recipe for quantity. You may also adjust the quantity of the sambal in the recipe to suit your spiciness tolerance. You may add a little water if you find that it is a bit too dry.


Ingredients (serves 8 people comfortably)

1/2 kg prawns

4 1/2 tbsp sambal

1 tsp tamarind paste

Cooking oil

Salt and sugar to taste


1. Heat cooking oil in a pan and add in the sambal.

2. Cook until fragrant.

3. Once fragrant, add in the prawns and stir.

4. Add in the tamarind paste.

5. Season with salt and sugar to taste.

6. Simmer until prawns are cooked through.

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