Sambal Udang - A Taste of Brunei

A vibrant wok dish with lots of shrimp!

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Sambal Udang, or prawn sambal, is a beloved dish in Brunei and across Southeast Asia. This flavorful recipe combines fresh prawns with a rich sambal—a chili-based paste typically made from ground chilies, shallots, garlic, shrimp paste, and tamarind.

The dish is both spicy and tangy, with a touch of sweetness, and it pairs perfectly with steamed white rice. In Brunei, sambal udang is a reflection of the country's coastal geography and reliance on fresh seafood.

Prawns, squid, and fish feature prominently in local cuisine, and the use of sambal highlights Brunei’s connection to Malay culinary traditions, which emphasize bold, aromatic flavors.

Brunei’s food culture is deeply rooted in Malay heritage but also draws influences from its neighboring countries, including Malaysia, Indonesia, and Singapore. Traditional dishes often center around rice, the staple food, paired with curries, grilled meats, or seafood.

Flavors are rich and fragrant, with coconut milk, turmeric, lemongrass, and galangal frequently used.

Despite the shared culinary history with other Malay cultures, Brunei’s food reflects its Islamic identity, as halal practices strictly influence food preparation. Pork is absent, and alcohol is banned, which shapes the dining experience.

Dining in Brunei is also a communal affair, emphasizing hospitality and togetherness. Meals are often served in large portions for sharing, symbolizing generosity.

The country’s small population and abundant natural resources have allowed it to preserve traditional culinary practices without the rush of modernization seen in larger nations.

Sambal udang, like many other Bruneian dishes, embodies this blend of tradition, community, and rich natural flavors, making it a staple of the country’s vibrant food culture.

Sambal Udang Recipe

Prep time 25 minutes | Cook time 15 mins | Serves 4

Ingredients:

• 500g fresh prawns or shrimp, shelled and deveined

• 3 tablespoons cooking oil

• 2 tablespoons tamarind pulp, mixed with 1/4 cup hot water (or 2 tablespoon tamarind paste)

• 1 tablespoon soy sauce

• 1/2 tablespoon turmeric

• 1/2 tablespoon brown sugar (adjust to taste)

• Salt, to taste

For the Sambal Paste:

• 4 red chilies (optional, for additional heat)

• 5 shallots or 2 medium onions, peeled and diced

• 5 cloves garlic, peeled and minced

• 2 lemongrass stems - white part only

• 1 teaspoon shrimp paste (belacan), toasted - or 1 tablespoon fish sauce

Instructions:

1. Prepare the Sambal Paste: Blend the red chilies, shallots or onions, garlic, and shrimp paste or fish sauce into a smooth paste. Add a little water if necessary to aid blending.

2. Cook the Sambal: Heat the cooking oil in a wok or large frying pan over medium heat. Add the sambal paste and sauté for 5-7 minutes until fragrant and the oil begins to separate from the paste. Add turmeric and soy sauce and cook for 1 more minute.

3. Add Tamarind and Seasoning:Stir in the tamarind water, sugar, and a pinch of salt. Cook for another 2-3 minutes, allowing the flavors to meld.

4. Cook the Prawns:Add the prawns to the sambal mixture. Stir well to coat the prawns in the sauce and cook for 3-5 minutes, or until the prawns turn pink and are fully cooked.

5. Adjust and Serve:Taste the sambal udang and adjust the seasoning with more sugar or salt as needed. Serve hot with steamed rice.

   
   

This sambal udang recipe captures the essence of Brunei’s rich and spicy cuisine, combining the heat of chilies with the freshness of prawns and the tangy depth of tamarind.

Are you interested in more flavors from South East Asia? Check out the recipes below

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

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