Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 can coconut milk (13.5 oz)
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 tomatoes, diced
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. tamarind paste
- 1 tbsp. water
- 1 tbsp. lime juice
- 1 tbsp. chopped cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix tamarind paste with water and set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion, garlic, and chilies and sauté for 2-3 minutes until fragrant.
4. Add shrimp and cook for 2-3 minutes until pink and cooked through.
5. Add diced tomatoes, salt, sugar, and tamarind mixture. Stir well.
6. Pour in coconut milk and bring to a boil.
7. Reduce heat to low and simmer for 5-7 minutes until the sauce thickens.
8. Stir in lime juice and cilantro.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 24g
Carbohydrates: 10g
Protein: 18g
Sodium: 660mg
Sugar: 5g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red and green chilies can be substituted with chili flakes or powder.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for a more colorful dish.
- Use different types of seafood such as squid or mussels.
- Make it spicier by adding more chilies or chili powder.
- Use different types of herbs such as basil or mint for a different flavor.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Adjust the amount of salt and sugar to your liking.
- Use fresh coconut milk for a richer flavor.
- Garnish with extra cilantro or lime wedges for a pop of color.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with extra cilantro or lime wedges.
Pairings:
Pair with a light and refreshing salad or some stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a light salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more coconut milk or water.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Udang Balado is a traditional Indonesian dish that originated from the Minangkabau region in West Sumatra. It is typically made with shrimp or other seafood and is known for its spicy and tangy flavor.
Flavor profiles:
Spicy, tangy, and creamy.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian