# Udang sambal (from Nomadette Eats)

Video: [Easy Singapore Sambal Prawns | spicy sambal udang or shrimp recipe](https://www.youtube.com/watch?v=QcKAlYnl6_Y) by [Nomadette Eats](https://www.youtube.com/@NomadettEats).
RecipesMD is not affiliated with Nomadette Eats. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$2.61 per serving, ~$5.22 for ~2 portions (assumed); saves ~$14.39* per serving (85%) vs ordering out (~$17.00*). * Estimate: predicted from the ingredient list: 2 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario Southeast Asian restaurant plate at ~$17, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 tbsp tamarind
- a couple of tbsp warm water
- 1 lemongrass
- 2 tbsp dried chili paste
- some belachan
- some oil
- 150 g prawns
- 1/4 cup water
- 1 tsp sugar
- a bit salt

## Steps

1. [0:13](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=13s) Mix tamarind with warm water in a bowl and rub to dissolve the pulp into a juice.
2. [0:28](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=28s) Bruise the bottom part of the lemongrass using a pestle or the back of a knife.
3. [1:22](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=82s) Heat oil in a pan over low heat.
4. [1:24](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=84s) Add dried chili paste and belachan to the pan.
5. [1:31](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=91s) Crush the belachan with a spatula to incorporate it into the chili paste.
6. [1:40](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=100s) Stir-fry the chili paste and belachan until it darkens and oil turns red.
7. [2:11](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=131s) Toss in the bruised lemongrass and stir-fry.
8. [2:17](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=137s) Add peeled prawns to the pan and stir-fry with the sambal.
9. [2:27](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=147s) Pour in water for gravy and stir through.
10. [2:36](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=156s) Add the tamarind juice once the gravy simmers.
11. [2:41](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=161s) Season with sugar and stir.
12. [3:13](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=193s) Add salt to taste and mix well.
13. [3:22](https://www.youtube.com/watch?v=QcKAlYnl6_Y&t=202s) Finish cooking the prawns and remove from heat.

## Equipment

- bowl
- spoon
- cutting board
- pestle
- pan
- spatula

## What the video didn't say

- exact amount of belachan
- exact amount of oil
- exact cooking times
- chili paste blend proportions

Source page: https://recipesmd.com/v/nomadette-eats-udang-sambal