malaysianshrimpketospicystir-fryseafood

Sambal Udang

Name: Sambal Udang
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2
Cuisine: Malaysian
Ingredients: 300 g raw shrimp, peeled and deveined; 15 ml lime juice; 3 g fine salt; 1 g ground white pepper; 60 g shallots, roughly chopped; 12 g garlic cloves, roughly chopped; 40 g fresh red chilies, roughly chopped; 10 g red bird's eye chilies, roughly chopped; 15 g tomato paste; 15 ml kecap manis, sugar-free if available; 20 ml coconut oil; 30 ml water; 1 tsp lime zest; 120 g cucumber, sliced, for serving

Sambal Udang is bold, fiery, and deeply savory, with plump shrimp coated in a glossy chili-shallot paste. This quick version keeps the flavors intense while staying light and keto-friendly, balanced by fresh lime and cool cucumber on the side.

15 min

2 servings

278 kcal

Malaysian

Ingredients

Udang dan perapan ringkas

300 graw shrimp, peeled and deveined
15 mllime juice
3 gfine salt
1 gground white pepper

Pes sambal

60 gshallots, roughly chopped
12 ggarlic cloves, roughly chopped
40 gfresh red chilies, roughly chopped
10 gred bird's eye chilies, roughly chopped
15 gtomato paste
15 mlkecap manis, sugar-free if available

Untuk menumis dan menghabiskan

20 mlcoconut oil
30 mlwater
1 tsplime zest
120 gcucumber, sliced, for serving

Instructions

1
Pat the shrimp dry. Toss with the lime juice, salt, and white pepper, then set aside while you prepare the sambal. A brief cure like this seasons the shrimp quickly and helps them stay juicy; do not leave them much longer than the prep time or the lime can start to toughen the surface.
2
Blend or pound the shallots, garlic, fresh red chilies, bird's eye chilies, tomato paste, and kecap manis into a coarse paste. Keep it slightly textured rather than fully smooth so it fries more quickly and gives the finished dish some body.
3
Heat a wok or wide frying pan over medium-high heat until hot, then add the coconut oil. Fry the sambal paste for 3-4 minutes, stirring constantly, until it darkens slightly, smells sweet-hot, and the oil begins to separate. If it starts catching, lower the heat briefly; properly frying the paste is what removes the raw sharpness.
4
Add the shrimp in a single layer and stir-fry for about 1 minute. Pour in the water and continue tossing for 1-2 minutes more, just until the shrimp turn pink and opaque and the sauce clings to them. Do not overcook; they should curl into a loose C-shape, not a tight ring.
5
Turn off the heat and toss through the lime zest. Taste and adjust with a squeeze more lime from the serving wedges if you like it brighter. Serve immediately with sliced cucumber alongside to cool the heat.

Nutrition per serving

278 kcal

Calories

31g

Protein

Carbs

13g

Fat

Fiber

Notes

•For a stricter keto version, use a sugar-free kecap manis or replace it with 10 ml tamari plus a pinch of keto sweetener.
•If using frozen shrimp, thaw fully and dry very well so the sambal fries instead of steaming.
•A mortar and pestle gives the most traditional texture, but a small food processor is faster and helps keep the dish within 15 minutes.
•Serve on its own, with stir-fried greens, or over cauliflower rice for a low-carb meal.

Background

Sambal udang is a well-loved Malaysian home-style seafood dish built around sambal, the chili paste that forms the backbone of many Malay meals. Variations appear across Malaysia and neighboring regions, with differences in sweetness, acidity, and chili intensity depending on household and locality.

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