Udang cincalok

Udang cincalok
Prepare ingredients.
Prepare 50 grams of sambal cincalok.
Take off the head of 500-600 grams prawns.
Remove the shells of prawns. You can leave the very end of the shell on or off, depending on what you prefer.
Chop 1 red onion finely.
Chop 3 garlic cloves finely.
Peel off the outer leaves of the head of 1 stalk of lemon grass.
Chop the lemon grass finely.
Chop 2-3 large green and 1-2 large red chili peppers finely.
Chop 3-5 kaffir lime leaves finely.
Heat 2-3 tablespoons of cooking oil in a wok.
Put chopped spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add 50 grams of sambal cincalok. Continue stir-frying briefly.
Add clean prawns.
Stir briefly.
Continue cooking for 2-3 minutes.
Transfer to a dish.
Serve with cooked rice and a lime wedge (optional).


Udang Cincalok is a prawn or shrimp dish; cooked in a classic Malay sauce named Sambal Cincalok.


500 grams prawn (500-600 grams)
50 grams sambal cincalok
2 large green chili peppers (2-3)
1 large red chili peppers (1-2)
1 onion (or red onion)
3 cloves garlic
1 lemon grass (1 stalk)
3 kaffir lime leaves (3-5)
1 lime (optional)
2 tablespoons cooking oil (2-3 tablespoons)