Stir-Fried Malaysian Sambal Prawns with Aromatic Chilies
A fiery and fragrant stir-fry showcasing succulent prawns tossed in a rich sambal chili paste with fresh aromatics. This Malaysian-inspired seafood recipe, ready in about 20 minutes, pairs large prawns, peeled and deveined, vegetable oil, shallots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 400 grams large prawns, peeled and deveined
- 3 tbsp vegetable oil
- 3 shallots, thinly sliced
- 4 garlic cloves, minced
- 2 fresh red chilies, sliced
- 2 tbsp sambal chili paste
- 1 tbsp tamarind paste
- 1 tsp palm sugar
- 3 tbsp water
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro leaves, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add 3 thinly sliced shallots, 4 minced garlic cloves, and 2 sliced fresh red chilies; stir-fry for 1-2 minutes until fragrant and the shallots soften.
- Step 2: Add 400 grams prawns to the wok, stir-frying for 2-3 minutes until they turn pink and just cooked through.
- Step 3: Stir in 2 tablespoons sambal chili paste, 1 tablespoon tamarind paste, and 1 teaspoon palm sugar; cook for 1 minute until the sauce thickens slightly and coats the prawns.
- Step 4: Pour in 3 tablespoons water and 1 tablespoon fresh lime juice, stirring well to combine and simmer for another minute to balance flavors.
- Step 5: Remove from heat and sprinkle 2 tablespoons chopped fresh cilantro leaves over the prawns before serving hot with steamed rice.
Frequently asked questions
How long does Stir-Fried Malaysian Sambal Prawns with Aromatic Chilies take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Malaysian Sambal Prawns with Aromatic Chilies?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Stir-Fried Malaysian Sambal Prawns with Aromatic Chilies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Malaysian Sambal Prawns with Aromatic Chilies for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Malaysian Sambal Prawns with Aromatic Chilies?
Malaysian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
