Sambal Serai Udang Recipe (Prawns Lemongrass Sambal) » Indonesia Eats
HomeIndonesian FoodSambal Serai Udang Recipe (Prawns Lemongrass Sambal)May 13, 2010343ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE
I recalled that I made this dish in 2007. I think Little Corner of Mine and Tigerfish remember this recipe as well.
It is an adaptation recipe of Sambal Serai Kepah (English: Clams Lemongrass Sambal) which I saw on Indonesian women magazine “Kartini” through bacamajalah.com.
In that article, it was saying that the food is served twice a year every Eid-ul Fitr and Eid-ul Adha on tradition “Menjunjung Duli” in the Sultanante of Deli, Medan, North Sumatra. At those days, Maimun Palace or Maimoon Palace is opened for public to say Happy Eid to Sultan of Deli and the families. The current Sultan of Deli is Tuanku Sultan Mahmud.
So, this dish is a part of Malay “Melayu” culinary of Kesultanan Deli in Medan, North Sumatra.
Sambal Serai Udang
– Prawns Lemongrass Sambal –
recipe: Kartini magazine, modified by me
500 g prawns
Salt as desired
200 ml coconut milk
20 lemongrasses, chopped (I substituted for ½ – 1 cup ground lemon grass)
1 cm long fresh galangal, crushed
asam gelugur as desired (Malay: asam gelugor)
spices to be ground:
10 long red chilies / cayenne peppers
3 cloves garlic
1 cm long fresh galangal
1 cm long fresh turmeric
1. Squeeze lime and sprinkle salt over the prawns. Marinate for 15 minutes.
2. In a pan, add oil and heat the oil at medium-high. Stir fry ground spices, galangal, and lemon grass until fragrant.
3. Add prawns, stir evenly, then add coconut milk, salt, sugar and asam gelugur. Cook until hydrated. Set aside. It was suggested to serve this with ketupat (rice cake in coconut leaves).
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- Anh May 13, 2010 At 10:33 PMyum! I love all the ingredients listed here! Must try to make it!Reply
- Little Corner of Mine May 14, 2010 At 11:48 AMOh yummy, my kind of dish! Good with rice.Reply
- Morellocherry May 14, 2010 At 1:45 PMthis looks AMAZING! sooo delicious. im so hungry right now!!! lolReply
- Tuty @Scentofspice May 14, 2010 At 3:48 PMPepy,Did you use the frozen grated lemongrass? I've seen those in the Asian market.Have a terrific weekend.Reply
- tigerfish May 15, 2010 At 12:44 AMIt still looks as delicious….the photos are beautiful and whet my appetite.Reply
- Anncoo May 15, 2010 At 8:41 AMFound your site very interesting with beautiful pictures and nice recipes.Reply
- Indonesia-Eats May 15, 2010 At 9:11 AM@ Anh: I bet you will like it since it is very much lemongrass taste@ LCOM: indeed! a warm steamed rice will complete the dish@ Morellocherry: hey thanks for visiting my blog.@ Tuty: Yes. I used that. Since it is too much work if you have to process that lemongrass in the food processor@ Tigerfish: hahahaha, then you should try to make it one day or come by to my house 🙂@ Anncoo: hey thanks for visiting me back. I need your tutorial for decorating hahahaha 🙂Reply
- Brillie May 15, 2010 At 7:57 PMmbaaaak….. aku dari dulu baca2 blogmu, cuma susah prakteknya, soalnya pake bahasa inggris :(( buat yg versi indonesia poo mbak..Reply
- Lia Chen May 17, 2010 At 4:41 AMOh my … Pep! This one is so yummy! Love the taste and the smell of lemongrass. Good with prawns to take out the fishy smell. Now I want one bowl hot steamed rice with this … 'laper' (^.^)Reply
- Gulmohar May 17, 2010 At 11:04 AMThat looks so irresistible..Prawns is a fav in my family and this sure sounds yummReply
- dining room sets May 17, 2010 At 11:55 PMThe ingredients are easy to find and it looks delicious. I can't wait to try it.Reply
- noobcook May 19, 2010 At 9:22 PMI love anything sambal. I just had sambal lala with rice for lunch so I didn't faint from hunger looking at your photos haha 🙂Reply
- mycookinghut May 20, 2010 At 1:01 PMYumm.. sambal serai udang… memang nampak sedap!Reply
- Susy October 6, 2011 At 7:20 AMlook yummy and delish..!! definitely should try the recipe someday!!Reply
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- Brunei | Mouthful of Earth May 15, 2015 At 9:35 AM[…] https://indonesiaeats.com/sambal-serai-udang-prawn-lemongrass-sambal/ […]Reply
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