Indonesian · intermediate
Sambal Goreng Udang (Spiced Coconut Shrimp Stir-Fry)
Juicy prawns cooked rapidly in a fragrant fragrant galangal, chili, and coconut cream paste.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend red chilies, shallots, garlic, galangal, and salt into a smooth spice paste using a splash of oil.
- 02
Heat 2 tablespoons oil in a pan over medium heat; add spice paste and torn lime leaves, frying for 4 minutes until fragrant.
- 03
Pour coconut cream and sweet soy sauce into the pan, stirring to integrate with the fried paste.
- 04
Bring sauce to a simmer for 2 minutes until thick and aromatic.
- 05
Add peeled shrimp to the simmering sauce and cook for 3-4 minutes, turning once, until opaque and pink throughout.
- 06
Remove immediately from heat to prevent overcooking and serve hot.
A LITTLE KITCHEN KNOW-HOW
Sambal Sauting
Frying rich aromatic pastes in oil until fragrant and oil begins separating before adding delicate seafood.
Notes from the kitchen
- Lime leaves add bright citrus aroma; tear them slightly before adding to release essential oils.
- Shrimp cook very quickly; remove from heat as soon as they turn pink and form a C shape.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
