Sambal Udang or Prawn Sambal is a dish that is delicious and irresistible to most Malaysians. I’m sure that most of you reading this are already hungry or craving for it as soon as the imagery of the dish appears in your mind. For those that can’t take spicy food, they will still want a bite of the prawns as the sambal adds a dash of colour to the plate and makes the dish fragrant as well.
The best recipe is usually found in restaurants that have been cooking the dish for generations. Even better, some are also found at home where the dish is lovingly made by your mum or dad.
What is Sambal Udang
The Sambal Udang has two main components which are the sambal and the prawn itself. Foodies and those experienced in cooking know that a good Sambal Udang requires a fresh batch of prawns, red chilli, sambal belacan, a touch of lime juice, salt and sugar.
When you’re eating the Sambal Udang, the only accompaniment you need is a bowl of rice, but for those that like a bit of crunch and vegetables, they would even add petai (stink beans) to their Sambal Udang.
The History of Sambal Udang
Spicy food and Malaysians are synonymous with each other. That is why we love sambal so much. The sambal itself has its origin traced back all the way to Indonesia. According to history, the main ingredient of sambal, are cayenne peppers and green chilli peppers that were introduced to Indonesia by the Portuguese and Spanish sailors during the Colombian Exchange.
At that time, the Indonesians already have a spicy sauce called Cabia, so when the ingredients were introduced to them, the Indonesians took it upon themselves to use the new ingredient in their cooking and created the sambal.
Because of Malaysia’s close proximity with Indonesia, it was only natural that the famous relish was introduced to the Malaysians who then incorporate sambal in a variety of their dishes. In the early days, people of the Malay Peninsula depended on the sea, so prawns were considered easy to get for the fisherman. Thus, the dish of Sambal Udang was created as a dish to go with rice.
Today, the Sambal Udang is considered to be one of the most authentic Malaysian cuisines, and it is even served in fine dining restaurants.
The Nutritional Content of Sambal Udang
Prawns are a good source of selenium, an antioxidant that is essential for maintaining healthy cells. Prawns also have a high content of zinc that can help develop and maintain a healthy immune system. Moreover, prawns contain phosphorus that helps in maintaining healthy bones.
The sambal’s main ingredient is the pepper which is useful for aiding the digestion process and maintain a healthy gut. It also has carotenoids (vitamin A) which are helpful for anti-ageing, lowering blood pressure and DNA protection.
Where to Get the Best Sambal Prawn in Malaysia
We’re sure most of the Sambal fans have a secret spot to get the best sambal, but we are here to share our best spots with you. Make your way to Marisco Seafood Restaurant located in Shah Alam for their Sambal Udang with the price starting from RM 34. For the more adventurous foodie, make your way to Baba Nyonya by Sambal Chilli located in Avenue K and try their Sambal Petai Prawn to pair with your rice dishes.
The best part is, the Sambal Prawn is also available on the foodpanda app. Simply scroll through the app to have your food delivered to your door.