Balinese Prawns – Udang Bumbu Bali



This sambal is  fragrant and spicy and one of my favourite dishes.



The sambal  sauce is delicious with fresh prawns but you can also use it with Tuna, Crab, Snapper, Squid etc.

You can make the sambal ahead and keep it in the fridge for up to 5 days. The preparation with the sambal does take a little time, but then it really is easy peasy and only takes a few mins to cook your prawns. It is well worth the effort.

I would recommend using fresh turmeric rather than the powder as the flavour is much richer. We were lucky enough to be able to harvest our galangal and turmeric from the garden and a warm, rich  and spicey aroma filled our kitchen.



Balinese Sambal Sauce


15 Prawns (or your choice of seafood)

2 Lemons – juice to marinade the prawns

3 cloves garlic

2 shallots

1 stalk lemon grass

3 Macadamia nuts or candlenuts

1 tablespoon palm sugar or brown sugar

1 large tomato

2 large red mild chillies

2 bay leaves

Turmeric – thumb size or a teaspoon of turmeric powder

Galangal – thumb size

1/2 teaspoon coriander seeds

1/2 teaspoon black pepper seeds

1/4 teaspoon nutmeg

1 teaspoon salt

3 tablespoons coconut oil

1 lime


Marinade prawns in lemon juice for 1 hour.


  1. Grind all the spices together.(garlic, turmeric, galangal, coriander seeds, black pepper seeds, nutmeg and salt)
  2. Place the shallots, lemongrass, candlenuts, palm sugar, tomato, chillies and ground spices into a processor or mortar and pestle and blend/grind to make a paste.(NOT the bay leaves).This sambal can now be placed in a jar  and topped with some oil and kept in the fridge for up to 5 days.
  3. To use sambal – saute coconut oil in a wok, when hot add the sambal mixture and cook for approx. 5 mins.
  4. Add the bay leaves, then add the prawns and saute for another 5 mins. Keep stirring.
  5. Add freshly squeezed lime just before serving.
  6. Serve with steamed rice.

As with most of my recipes you can adjust the spices etc to your taste.

Yum, yum – enjoy 🙂



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