Christina's Nyonya Sambal Prawns & Rice

Sambal is a fundamental Malaysian condiment that's much more complex than simple chilli sauce. Christina's Nyonya version combines fresh chillies with traditional ingredients like shrimp paste (belacan), candlenut for richness, and kaffir lime leaves for fragrance. Unlike Thai curry pastes that are designed to be diluted, sambal is meant to be intensely flavourful on its own. The addition of tamarind creates that distinctive sweet-sour balance that's essential to Malaysian cuisine, while the slow-cooking process caramelises the ingredients to develop deep, complex flavours you simply can't achieve with commercial chilli sauces.

This dish has a medium-to-hot spice rating. The heat comes directly from fresh chillies, but it’s balanced by sweet tomatoes and onions, plus the tang of tamarind. The warmth builds gradually rather than overwhelming at first bite, making it enjoyable for those who like dishes such as Thai green curry or a medium vindaloo.

Sambal itself is an everyday staple in Malaysian households, often served as a condiment with nearly every meal. Turning sambal into a prawn curry like this elevates it into something more special – often enjoyed at family gatherings, celebrations, or when seafood is in abundance. Christina’s version bridges both worlds: it carries the comfort of daily sambal while feeling festive enough to serve on special occasions.