Sambal Prawns
Hawker • Singapore
About Sambal Prawns
Prawns stir-fried in spicy sambal sauce — Malay-style
How to Make Sambal Prawns (Traditional & Healthy Version)
Sambal Prawns is a beloved Singaporean dish that perfectly encapsulates the vibrant, bold flavors found in our local hawker culture. This classic seafood recipe is often enjoyed in kopitiams and zi char stalls across the island, where spicy sambal meets juicy, succulent prawns. The dish features a fragrant blend of aromatics such as shallots, lemongrass, and fresh chilies, all wok-fried to perfection with plump prawns—a true celebration of Singapore’s fusion culinary heritage. Sambal Prawns stands out not just for its fiery kick, but also for its harmonious balance of sweet, sour, and umami flavors. It is an essential part of many Singaporean family dinners and festive occasions, often served alongside steamed rice or brown rice for a healthier twist. The dish's roots can be traced back to the Peranakan and Malay communities, whose sambal blends have influenced generations of Singaporean cooking. Making it at home lets you control the spice level and ingredients, ensuring a healthier, family-friendly meal. The rich taste and aroma evoke memories of busy hawker centers, making every bite a nostalgic trip through Singapore’s multicultural food landscape.
Ingredients(for 1 plate (about 200g prawns with sambal sauce))
- 300g Large prawns (with shells, deveined) (use fresh local sea prawns if available)
- 5 cloves Shallots (finely sliced)
- 3 cloves Garlic (chopped)
- 3 Fresh red chilies (remove seeds for less heat)
- 2 Bird’s eye chilies (cili padi) (optional, for extra spice) - optional
- 1 stalk Lemongrass (white part only, sliced)
- 1 tablespoon Tomato paste
- 1 tablespoon Tamarind paste (diluted with 3 tbsp water)
- 1 tablespoon Canola oil (or sunflower oil)
- 1 teaspoon Sugar (use less or omit for lower calories) - optional
- 1/2 teaspoon Salt
Instructions
- 1
Rinse and devein the prawns. Pat dry with a paper towel and set aside.
5 minutes
Use fresh prawns for the best flavor and texture.
- 2
Blend shallots, garlic, red chilies, bird’s eye chilies, and lemongrass into a smooth paste using a food processor.
5 minutes
Add a splash of water if needed to help blend.
- 3
Heat canola oil in a wok over medium heat. Sauté the blended spice paste until fragrant and oil separates, about 5 minutes.
5 minutes
Stir continuously to avoid burning the sambal base.
- 4
Add tomato paste and tamarind water. Stir-fry for another 2-3 minutes until well incorporated.
3 minutes
Tamarind adds tang and balances the heat.
Why This Dish is Healthy
This Sambal Prawns recipe is health-conscious, using minimal oil and focusing on natural aromatics to build flavor without excess calories. Prawns are naturally low in fat and high in protein, making this dish suitable for weight management and muscle maintenance. By controlling the amount of sugar and opting for wholegrain accompaniments, this meal supports balanced blood sugar and heart health—perfect for a modern Singaporean diet.
Sambal Prawns is a lean protein-rich dish, thanks to the use of fresh prawns which are low in fat and high in selenium, vitamin B12, and zinc. The recipe incorporates heart-healthy canola oil and is loaded with antioxidants from fresh chilies, shallots, and garlic. Lemongrass and tamarind add not only flavor but also digestive and anti-inflammatory benefits. Serve with brown rice for extra fiber and slow-release carbohydrates, ideal for sustained energy.
Pro Tips
- 💡Tip 1: Use fresh, locally-sourced prawns for the best taste and texture.
- 💡Tip 2: Adjust sambal heat by removing chili seeds or using milder chilies.
- 💡Tip 3: Blend your spice paste finely for a smooth, restaurant-quality sambal.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to preserve prawn texture. Avoid freezing as prawns may become rubbery.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 10.0 g |
| Total Fat | 18.0 g |
| Fiber | 1.0 g |
