There’s nothing more classically Malaysian than sambal: spicy, rich, and full of aroma. This dish brings together everything we love about local cuisine: bold flavours, fresh ingredients, and just the right amount of heat.
Today, we’re cooking Sambal Udang (Spicy Prawn Sambal) — a quick, comforting favorite that’s surprisingly easy to make, especially when using a good non-stick pan.
Why Non-Stick Pans Make Malay Cooking Easier
Sambal is known for sticking and burning if not handled carefully, especially with metal or stainless-steel pans. Using a ceramic non-stick pan makes all the difference.
Ella’s cookware features German-made GREBLON® natural ceramic coating, which ensures your sambal cooks evenly without sticking. It’s free from toxins like PTFE, PFOA, and PFAS, so you can fry confidently and healthily.
Sambal Udang Recipe
Ingredients:
- 300g prawns (cleaned and deveined)
- 3 tbsp cooking oil
- 5 dried chillies (soaked and blended)
- 5 red chilies (blended)
- 2 cloves garlic
- 1 medium onion
- 1 tsp belacan (shrimp paste)
- 1 tbsp tamarind juice
- 1 tsp sugar
- Salt to taste
Instructions:
- Heat oil in your ceramic non-stick pan over medium heat.
- Add blended chili, onion, garlic, and belacan. Sauté until fragrant and oil separates.
- Add prawns, stir until pink and cooked through.
- Mix in tamarind juice, sugar, and salt. Simmer for 3–4 minutes.
- Serve hot with steamed white rice.
Cooking Tips
- Use medium heat to preserve flavor and prevent burning.
- Ella’s 4mm-thick aluminum base distributes heat evenly for perfect sambal every time.
- Clean-up is easy — just a gentle rinse with warm water and soap.
Final Thoughts
This easy sambal udang proves that authentic Malay cooking doesn’t need to be messy or complicated. With Ella’s ceramic non-stick pans, you can achieve rich, flavorful sambal without worrying about burnt bits or endless scrubbing.
Healthy, quick, and proudly local, that’s the Ella way.