Condiments. Basics.,  Home Posts,  Malaysian. Indonesian.

Sambal Prawns with Belimbing

I chanced upon some belimbing in the market yesterday. Belimbing aka bilimbi is a very sour fruit, mostly used in Malay, Peranakan and Sri Lankan cuisine. I have made them into chutneys and pickles and added them to fish curry. l usually rub a bit of salt on the cut belimbing pieces to allow osmosis to occur. This action will release excess sap and juice hence reducing acidity.  This afternoon I used belimbing to make a spicy and tangy Malaysian Style Prawn Sambal to be served with rice.

200 g fresh red chillies, cut into small pieces

150 g shallots

60 g toasted shrimp paste

40 g garlic cloves

35 g dried chillies, cut into small pieces and soaked in hot water for 20 mins

25 g candlenuts

200 ml water

3 tablespoons cooking oil

500 g belimbing, halved diagonally and rub about 5 g salt over the pieces and leave aside for half hour to release the sap so that it is not overly sour

100 ml coconut cream

200 ml water

20 g sugar

10 g salt

500 g medium prawns, shelled but with tails intact


  1. Place first 7 ingredients in a blender and blend till smooth.
  2. Heat oil in a pan and sauté the blended ingredients until oil separates.
  3. Add in the belimbing, coconut cream, water, sugar and salt and let it cook over medium heat until the belimbing softens.
  4. Add in the prawns and stir fry till the prawns are cooked. Add more water if you want a slightly runny gravy.


For more belimbing recipe:

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