Sambal udang is made up of sambal and prawns. Sambal, an Indonesian word of Javanese and Sudanese origin, is essentially a chilli paste that sometimes also uses other ingredients like shrimp paste and shallots. Sambal originated in Indonesia and its main ingredients include cayenne pepper and green chilli, which were introduced to the country by Portuguese and Spanish sailors. Malaysia’s proximity to Indonesia led the condiment to be introduced in Malaysia as well, where it is loved and relished as Malaysians enjoy spicy food. Those living in the Malay Peninsula relied on the sea for food and prawns were easy to secure. And so, sambal udang was born. The dish is rich in nutrients: prawns contain selenium and zinc, and the pepper used in sambal helps with digestion. Sambal udang is best enjoyed over steaming hot rice.
