Christina's Nyonya Sambal Prawns & Rice

Christina's Nyonya Sambal Prawns & RiceSweet, spicy, and tangy a Nyonya classic made into a meal "I grew up eating sambal almost every day, as we have it as a condiment with every meal. There are many types of sambal, and my version is my mother's Nyonya sambal recipe." Christina Christinas Sambal Prawns are fiery, fragrant, and full of depth a dish that captures the very heart of Malaysian home cooking. Plump prawns are coated in her mothers sambal recipe, a blend of fresh chillies,

Sweet, spicy, and tangy – a Nyonya classic made into a meal

"I grew up eating sambal almost every day, as we have it as a condiment with every meal. There are many types of sambal, and my version is my mother's Nyonya sambal recipe." – Christina

Christina’s Sambal Prawns are fiery, fragrant, and full of depth – a dish that captures the very heart of Malaysian home cooking. Plump prawns are coated in her mother’s sambal recipe, a blend of fresh chillies, onions, garlic, shrimp paste, candlenut, and kaffir lime leaves, all slow-cooked until rich and complex. A touch of tamarind adds a sweet-sour tang that balances the heat beautifully.

This medium-to-hot dish comes as a complete meal with fluffy jasmine rice, making it both bold and satisfying. Sambal was once just the condiment Christina ate daily growing up, but here it’s transformed into a main dish that brings the warmth of her family table straight to yours.

Made with ❤️ by Christina & Olivia