Sambal Udang

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.

Nutrition · per serving

278kcal

31gProtein

8gCarbs

13gFat

2gFiber

2 servings

Ingredients

14 items

Udang dan perapan ringkas

raw shrimp, peeled and deveined300 g

lime juice15 ml

fine salt3 g

ground white pepper1 g

Pes sambal

shallots, roughly chopped60 g

garlic cloves, roughly chopped12 g

fresh red chilies, roughly chopped40 g

red bird's eye chilies, roughly chopped10 g

tomato paste15 g

kecap manis, sugar-free if available15 ml

Untuk menumis dan menghabiskan

coconut oil20 ml

water30 ml

lime zest1 tsp

cucumber, sliced, for serving120 g

Tips

•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.

Steps

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.
300 g raw shrimp, peeled and deveined15 ml lime juice3 g fine salt1 g ground white pepper
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.
60 g shallots, roughly chopped12 g garlic cloves, roughly chopped40 g fresh red chilies, roughly chopped10 g red bird's eye chilies, roughly chopped15 g tomato paste15 ml kecap manis, sugar-free if available
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.
20 ml coconut oil60 g shallots, roughly chopped12 g garlic cloves, roughly chopped40 g fresh red chilies, roughly chopped10 g red bird's eye chilies, roughly chopped15 g tomato paste15 ml kecap manis, sugar-free if available
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.
300 g raw shrimp, peeled and deveined30 ml water
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.
1 tsp lime zest120 g cucumber, sliced, for serving

Origin & History

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.

malaysian shrimp keto spicy stir-fry seafood

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Steps

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.

300 g raw shrimp, peeled and deveined15 ml lime juice3 g fine salt1 g ground white pepper

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.

60 g shallots, roughly chopped12 g garlic cloves, roughly chopped40 g fresh red chilies, roughly chopped10 g red bird's eye chilies, roughly chopped15 g tomato paste15 ml kecap manis, sugar-free if available

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.

20 ml coconut oil60 g shallots, roughly chopped12 g garlic cloves, roughly chopped40 g fresh red chilies, roughly chopped10 g red bird's eye chilies, roughly chopped15 g tomato paste15 ml kecap manis, sugar-free if available

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.

300 g raw shrimp, peeled and deveined30 ml water

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.

1 tsp lime zest120 g cucumber, sliced, for serving

Origin & History