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.
Tried this recipe?Let us know how it was!

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