Spicy Sambal Stir-Fried Prawns with Tamarind

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Malaysian-inspired prawn stir-fry featuring a tangy and spicy sambal sauce with tamarind for a perfect balance of heat and sourness. This Malaysian-inspired seafood recipe, ready in about 20 minutes, pairs raw prawns, peeled and deveined, vegetable oil, red chili paste (sambal) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Malaysian cuisine 280 cal/serving

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Ingredients

400 g raw prawns, peeled and deveined
2 tbsp vegetable oil
3 tbsp red chili paste (sambal)
1 tbsp tamarind paste
4 garlic cloves, minced
2 shallots, thinly sliced
1 tbsp palm sugar or brown sugar
1 tbsp fish sauce
1/4 cup water
2 tbsp fresh cilantro leaves for garnish

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 thinly sliced shallots, stir-frying for 1-2 minutes until fragrant and translucent.
Step 2: Add 3 tbsp red chili paste (sambal) and stir-fry for another 1 minute until the oil separates slightly and the paste is aromatic.
Step 3: Add 400 g raw peeled and deveined prawns to the wok. Stir-fry for 2-3 minutes until they start turning pink.
Step 4: Stir in 1 tbsp tamarind paste, 1 tbsp palm sugar, 1 tbsp fish sauce, and 1/4 cup water. Cook and stir for 2 more minutes until the prawns are cooked through and the sauce thickens slightly, coating the prawns.
Step 5: Remove from heat and garnish with 2 tbsp fresh cilantro leaves before serving hot with steamed rice.