Ingredients with Measurements:
- 500g of large prawns, peeled and deveined
- 2 tablespoons of vegetable oil
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 1 teaspoon of salt
- 1 cup of water
- 3 tablespoons of galangal, sliced
- 10 red bird's eye chilies, sliced
- 5 cloves of garlic, minced
- 1 onion, sliced
Special equipment needed: None
Step-by-step instructions:
a. Heat the vegetable oil in a wok or large pan over medium heat.
b. Add the lemongrass, kaffir lime leaves, galangal, red bird's eye chilies, garlic, and onion. Stir-fry until fragrant.
c. Add the prawns and stir-fry until they turn pink.
d. Add the tamarind paste, palm sugar, salt, and water. Stir well and bring to a boil.
e. Reduce the heat and simmer for 5-7 minutes until the sauce thickens.
f. Serve hot with steamed rice.
20 minutes preparation time and 15 minutes cooking time
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 230
- Fat: 9g
- Carbohydrates: 14g
- Protein: 24g
- Sodium: 600mg
- Fiber: 2g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as green beans or eggplant.
- Use different types of chilies for varying levels of spiciness.
Tips and tricks:
- Be careful not to overcook the prawns as they can become tough and rubbery.
- Adjust the amount of chilies according to your preference for spiciness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or sliced red chilies.
Garnishes:
- Chopped cilantro
- Sliced red chilies
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried green beans
- Grilled eggplant
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the prawns are overcooked, they will become tough and rubbery.
Food safety advice:
- Make sure to properly clean and devein the prawns before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Udang Balado is a traditional Indonesian dish that originated from the Minangkabau region of Sumatra.
Flavor profiles:
- Spicy, tangy, sweet
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian