Indonesian > Seafood > Prawn > Pindang

Pindang Udang (Prawns in Spicy Broth) Recipe

Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 4 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 red chillies, sliced
- 3 shallots, sliced
- 3 garlic cloves, sliced
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- Coriander leaves, for garnish

Special equipment needed: None

Step-by-step instructions:
1. Heat the oil in a pot over medium heat.
2. Add the shallots, garlic, and chillies. Cook until fragrant, about 2 minutes.
3. Add the water, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, fish sauce, salt, and black pepper. Stir to combine.
4. Bring the broth to a boil, then reduce heat to low and let it simmer for 10 minutes.
5. Add the prawns to the pot and cook until they turn pink, about 3-4 minutes.
6. Remove from heat and serve hot, garnished with coriander leaves.

20 minutes
5. Temperature: Medium heat for cooking
Serving size: 4 servings

Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 12g
- Protein: 18g

Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Brown sugar can be substituted for palm sugar
- Lime juice can be substituted for tamarind paste

Variations:
- Add vegetables such as bok choy or mushrooms to the broth
- Use chicken or beef instead of prawns
- Add noodles to make it a soup

Tips and tricks:
- Be sure to devein the prawns before cooking
- Adjust the amount of chillies to your desired level of spiciness
- Use fresh lemongrass and kaffir lime leaves for the best flavor

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat in a pot over medium heat until heated through

Presentation ideas:
- Serve in individual bowls with a sprig of coriander on top

Garnishes:
- Coriander leaves

Pairings:
- Steamed rice

Suggested side dishes:
- Stir-fried vegetables

Troubleshooting advice:
- If the broth is too spicy, add more palm sugar to balance the flavors

Food safety advice:
- Be sure to cook the prawns until they are fully pink and opaque

Food history:
- Pindang Udang is a traditional Indonesian dish that is popular in Sumatra and Java

Flavor profiles:
- Spicy, sour, sweet

Serving suggestions:
- Serve hot with steamed rice

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Region: Indonesian

Taste: Spicy, Tangy, Savory, Aromatic