Serve this dish with a tall glass of ice water and a stack of cool paper towels, because this sambal udang is gonna make you sweat. For our take on this classic spicy Malaysian dish, we simmer fresh prawns in shellfish stock and hot chili paste to create a fiery meal you won’t soon forget! But don’t worry, the zesty kaffir and tangy tamarind don’t get lost in the heat, its a well balanced intense plate of shrimp.