Stir-Fried Malaysian Sambal Prawns with Aromatic Shallots

By AislePrompt Editorial · ·

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.

Succulent prawns stir-fried in a spicy sambal sauce balanced with sweet shallots and tangy tamarind, capturing the vibrant flavors of Malaysian street food. This Malaysian-inspired seafood recipe, ready in about 22 minutes, pairs large prawns, peeled and deveined, shallots, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 12 min Serves 4 Malaysian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 medium (90 g) sliced shallots and 4 minced garlic cloves, stir-frying for 2 minutes until fragrant and soft.
  2. Step 2: Add 6 pieces blended dried red chilies paste and cook for 2 minutes, stirring constantly until the oil turns red and the paste is aromatic.
  3. Step 3: Stir in 400 g large peeled and deveined prawns, tossing for 3-4 minutes until they turn pink and curl up.
  4. Step 4: Mix in 1 tbsp tamarind paste, 2 tsp palm sugar, 1 tbsp fish sauce, and 50 ml water; simmer for 2 minutes until the sauce thickens and coats the prawns.
  5. Step 5: Remove from heat and stir in 1 tsp fresh lime juice and 2 tbsp chopped fresh cilantro leaves for brightness before serving.

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