Stir-Fried Malaysian Sambal Prawns with Tamarind

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 developed and reviewed.

A vibrant and spicy stir-fry featuring succulent prawns coated in a tangy sambal sauce with tamarind and aromatic spices. This Malaysian-inspired seafood recipe, ready in about 22 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 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: 12 min Serves 3 Malaysian cuisine 280 cal/serving

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Ingredients

400 grams large prawns, peeled and deveined
3 tbsp vegetable oil
3 medium shallots, thinly sliced
4 garlic cloves, minced
5 pieces dried red chilies, soaked and chopped
2 tbsp tamarind paste
1 tbsp palm sugar
1 tbsp fish sauce
3 tbsp water
1 tbsp fresh lime juice
10 fresh curry leaves
2 stalks spring onions, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 3 sliced shallots, 4 minced garlic cloves, and 5 chopped soaked dried red chilies; stir-fry for 2 minutes until fragrant and shallots are translucent.
Step 2: Add 400 grams peeled and deveined prawns to the wok, stir-frying for 3-4 minutes until the prawns turn pink and curl.
Step 3: Stir in 2 tbsp tamarind paste, 1 tbsp palm sugar, 1 tbsp fish sauce, and 3 tbsp water; continue to cook for 2 minutes until the sauce thickens and coats the prawns.
Step 4: Remove from heat and stir in 1 tbsp fresh lime juice and 10 fresh curry leaves, tossing gently.
Step 5: Garnish with 2 chopped spring onions before serving immediately with steamed rice.