Sambal udang is the dish to make when you want maximum flavour for minimum effort — plump prawns coated in a rich, fragrant chilli sambal mellowed with coconut milk and brightened with tamarind and lime leaves.
It tastes far more complex than it is. The sambal brings heat and depth, the palm sugar rounds it out, and the coconut milk ties everything together into a glossy sauce that begs to be spooned over rice.
From chopping board to table in about half an hour, it's a brilliant midweek dinner that also scrubs up well enough for guests. Aussie prawns make it something special.
