Prawn Sambal

No serving of nasi lemak would be complete without a generous dollop of sambal tumis, a fiery cooked chilli paste, often with the addition of either tiny dried whitebait/dried anchoviesprawns or squid.But this sambal goes well with dhall curry or even sothi( a south indian stew) .


500 gm Prawns (clean and take out the shell)
2 big Onions(sliced)
1/2 tsp Turmeric powder
1 tbsp Tamarind paste mix with 1/2 cup water, strained
Oil, Salt and Sugar

Ground together in to a paste:
10 dried Chillies(soak in water)
6 Red Chillies
1 tsp Belacan(shrimp paste)
5 Candlenuts(buah keras)


  1. Heat oil and saute the grounded ingredients till fragrant.
  2. Add in prawns and stir-fry till prawns turn pink.
  3. Pour the tamarind juice, salt, sugar and turmeric powder.
  4. You can add sliced red chillies to make it more spicy.
  5. If preferred you can also add 1/2 cup coconut milk (optional).
  6. Cook till gravy has thickened.

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