Udang {Prawn} Khamped

This recipe is inspired from a social media post. According to the post, this is a Thai dish which I honestly haven’t seen or tried. The original recipe requires a handful of ingredients, here I have simplified it using our #IbuSegalaRempah as the base ingredient.

Prawn (Udang) Khamped


  • 500 gm Prawn, deveined Head, tail & skin on
  • 100 gm #IbuSegalaRempah
  • 1 tbs Oyster sauce
  • 1 tbs Chili Sauce
  • 1 tbs Fish Sauce
  • 3 pcs Red Chili Padi optional, chopped
  • 2 pcs Small Lime juiced
  • 1 tsp Turmeric powder
  • 1/2 tsp Salt
  • 4 pcs Kaffir Lime leaves Chiffonade or cut into thin slices
  • Oil for Frying
  • A little water
  • Salt & Sugar to taste


  • Marinate prawns with salt and turmeric powder for 5 minutes. Heat oil in a pan and fry the prawns briefly till they change colour. Set aside. Pour away the oil.
  • In the pan combine all ingredients, at a little water. Turn on the heat. Once boiled, toss in the fried prawn and stir.
  • Seasoned to taste. Stir in the kaffir lime leaves. Continue cooking until dry. Turn off heat, stir lime juice. The dish is ready to be served.

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