Sambal Goreng Hati dan Udang - fried spicy liver with shrimps

Ingredients

• 300 gbeef liver
• 200 gprawns
• 1 stalklemongrass, crushed
• 3 cmgalangal, crushed
• 1 red and 1 greenlarge chilli
• 2shallots
• 1 tsppalm sugar
• to tastesalt
• 300 mlcoconut milk
• 3 tsptamarind
• 7 tbspwater
• 2 tbspoil
• as neededwater, for soaking the dried chillies
• 5shallots, for the spice paste
• 10dried chillies
• 3candlenuts
• 1 tspshrimp paste

Instructions

1. 1

   Soak the chillies

   Soak the dried chillies in water for 10 minutes.

2. 2

   Make the paste

   Pound or grind the spice-paste ingredients into a paste.

3. 3

   Prepare the ingredients

   Cut the liver into cubes and finely slice the shallots and large chillies. Mix the tamarind with 7 tbsp water.

4. 4

   Fry the aromatics

   Heat the oil in a wok. Fry the sliced shallots and chillies with the lemongrass and galangal for 3 minutes.

5. 5

   Cook the liver

   Add the salt, palm sugar, liver and prawns, then fry gently for 3 minutes.

6. 6

   Simmer the sauce

   Pour in the coconut milk and tamarind water. Simmer gently until the sauce has thickened.

7. 7

   Finish with paste

   Stir in the spice paste and simmer gently until all the liquid has evaporated.

What is sambal goreng hati dan udang?

The name describes a fried, chilli-seasoned dish made here with hati, or liver, and udang, or prawns. It belongs to the broad family of Indonesian sambal goreng dishes, where a spiced paste flavours ingredients cooked together.

This version combines rich liver and sweet prawns with coconut milk and tamarind. The coconut softens the heat while the tamarind gives the sauce a sharp edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The liver and prawns provide most of the protein, while the coconut milk and oil contribute much of the fat. The recipe also includes palm sugar, but gives no detailed carbohydrate breakdown; serve it with a moderate portion of rice and add vegetables to round out the plate.

The spice paste

Paste ingredients: soak the dried chillies before pounding or grinding them with the shallots, candlenuts and shrimp paste. A fairly even paste helps the flavours spread through the sauce.

Heat: the dried chillies provide much of the dish’s chilli character. The red and green fresh chillies add another layer, so keep their seeds if you want the finished dish hotter.

Preparing the liver and prawns

Liver: cut it into even cubes so the pieces cook at a similar rate. Fry it gently as directed; prolonged cooking can make liver firm.

Prawns: add them at the same time as the liver, as in the method. If using raw prawns, check that they are fully cooked before serving.

Balancing the sauce

Tamarind: mix it with the measured 7 tbsp water before adding it to the wok. This distributes its tartness more evenly through the coconut milk.

Reduction: simmer gently until the sauce thickens, then add the spice paste and continue until the liquid has evaporated. Keep the heat low enough to avoid scorching the coconut-rich mixture.

How to tell when it is ready

Sauce: it should look thick rather than watery, with little free liquid left after the final simmer. Stir as it reduces so the ingredients do not catch on the bottom of the wok.

Liver and prawns: check the largest pieces before serving. The prawns should be cooked through, and the liver should be hot all the way to the centre.

What to serve with it

Rice: plain steamed rice is a practical match for the concentrated, spicy sauce and makes the dish into a fuller meal.

Vegetables: serve with a simply cooked green vegetable or fresh cucumber to bring a cool, crisp contrast to the rich coconut and chilli flavours.

Recipe notes & tips

• Crush the lemongrass and galangal before cooking so their flavours can infuse the sauce.
• Use a wok or a wide pan so the ingredients can be stirred while the sauce reduces.
• Stir regularly during the final simmer, when the sauce is thickest.
• Taste the sauce near the end and adjust the salt to your preference.
• Have the spice paste ready before you start frying the aromatics.

Variations

• Milder heat: use fewer dried chillies in the paste.
• More tang: add tamarind gradually and taste the sauce as it cooks.
• Extra vegetables: serve with or alongside simply cooked green vegetables.
• Rice pairing: use steamed rice to soak up the reduced coconut sauce.
• Different chilli balance: remove the seeds from the fresh chillies for a gentler result.

Common mistakes to avoid

• Skipping the chilli soak: dried chillies can be tough to grind; soak them for the full 10 minutes.
• Uneven liver cubes: pieces cook at different rates; cut them to a similar size.
• Boiling the sauce hard: it can catch as it reduces; keep it at a gentle simmer.
• Leaving the pan unstirred: thickening sauce may stick to the wok; stir regularly near the end.
• Serving before checking the prawns: check that they are cooked through before taking the dish off the heat.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions