Sambal Udang Recipe

Shrimp: Peeled and deveined, these are the main protein of the dish, providing a sweet and tender texture.

Vegetable oil: Used for cooking, it helps to sauté the ingredients and bring out their flavors.

Sambal oelek: A spicy chili paste that forms the base of the dish, adding heat and depth of flavor.

Sugar: Balances the heat from the chili paste with a touch of sweetness.

Salt: Enhances the overall flavor of the dish.

Water: Used to create a sauce that coats the shrimp and carries the flavors.

When cooking shrimp, be careful not to overcook them. Shrimp cook very quickly and can become rubbery if left on the heat for too long. As soon as they turn pink and opaque, they are done. This usually takes just a few minutes. To ensure even cooking, stir-fry them continuously and keep an eye on their color change.

• shrimp - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors well, making it a good alternative for those who do not consume seafood.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the spicy and savory notes of the dish.

• sambal oelek - Substitute with sriracha: Sriracha provides a similar level of heat and tanginess, though it is slightly sweeter and less chunky.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that can enhance the overall flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds umami and a bit of complexity to the dish, while still providing the necessary saltiness.

• water - Substitute with chicken broth: Chicken broth adds depth and richness to the sauce, enhancing the overall flavor of the dish.

• Allow the sambal udang to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the cooled shrimp and sauce into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• If you plan to consume the sambal udang within a few days, store it in the refrigerator. It will keep well for up to 3 days. Ensure the container is sealed tightly to prevent any odors from other foods in the fridge from seeping in.

• For longer storage, consider freezing. Portion the sambal udang into smaller, meal-sized containers or freezer bags. This makes it easier to thaw only what you need. Remove as much air as possible from the freezer bags to prevent freezer burn.

• Label each container or bag with the date of storage. This helps you keep track of how long the sambal udang has been stored and ensures you use the oldest batches first.

• When ready to enjoy, thaw the sambal udang in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the shrimp.

• Reheat the sambal udang gently in a wok or saucepan over medium heat. Add a splash of water if the sauce has thickened too much during storage. Stir occasionally to ensure even heating.

• Avoid reheating the sambal udang multiple times, as this can make the shrimp tough and rubbery. Only reheat the portion you plan to consume immediately.

• Serve the reheated sambal udang hot, paired with freshly steamed rice or your favorite side dishes. Enjoy the vibrant flavors as if it were freshly made!

• Stovetop Method:

  1. Place a non-stick skillet or wok over medium heat.
  2. Add a splash of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Sambal Udang.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the shrimp are heated through.
  5. If the sauce thickens too much, add a tablespoon of water to loosen it up.

• Microwave Method:

  1. Place the Sambal Udang in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the shrimp and sauce, then continue microwaving in 1-minute intervals until heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Sambal Udang in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Check to make sure the shrimp are thoroughly heated before serving.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the Sambal Udang in a heatproof dish that fits inside the steamer.
  3. Steam over boiling water for about 10 minutes.
  4. Carefully remove the dish and stir the shrimp to ensure they are evenly heated.

• Sous Vide Method:

  1. Place the Sambal Udang in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for 30 minutes.
  4. Remove the bag, open it, and serve the shrimp hot.

• Wok: A deep, round-bottomed cooking vessel ideal for stir-frying and ensuring even heat distribution.

• Spatula: A flat tool used for flipping and stirring the shrimp and sambal oelek in the wok.

• Measuring spoons: Essential for accurately measuring the vegetable oil, sugar, and salt.

• Measuring cup: Used to measure the sambal oelek and water precisely.

• Knife: Necessary for any additional prep work, such as deveining shrimp if not pre-prepared.

• Cutting board: A safe surface for any cutting tasks, especially if you need to prep the shrimp.

• Serving spoon: Useful for serving the sambal udang hot with steamed rice.

• Rice cooker: Convenient for preparing the steamed rice to accompany the dish.

• Bowl: Handy for holding the peeled and deveined shrimp before cooking.

Prep ingredients ahead: Peel and devein shrimp in advance to save time during cooking.

Use pre-made sambal oelek: Buying sambal oelek instead of making it from scratch can significantly cut down prep time.

Measure spices beforehand: Pre-measure sugar, salt, and water so you can add them quickly when needed.

Cook in batches: If making a large quantity, cook shrimp in batches to ensure even cooking and save time.

Use a non-stick wok: A non-stick wok heats up faster and requires less oil, speeding up the cooking process.