Ingredients with Measurements:
- 500g fresh prawns, peeled and deveined
- 3 cloves garlic, minced
- 5 shallots, thinly sliced
- 5 red chilies, thinly sliced
- 2 green chilies, thinly sliced
- 5 kaffir lime leaves, thinly sliced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1/2 cup water
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a wok or large frying pan over medium heat.
2. Add the garlic, shallots, and chilies and stir-fry for 2-3 minutes until fragrant.
3. Add the prawns and stir-fry for 3-4 minutes until they turn pink.
4. Add the salt, sugar, tamarind paste, and water and stir well.
5. Add the kaffir lime leaves and stir-fry for another 1-2 minutes.
6. Serve hot with steamed rice.
20 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 9g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add diced tomatoes for a more saucy dish.
- Add lemongrass for a more fragrant dish.
Tips and tricks:
- Make sure to devein the prawns properly to avoid any gritty texture.
- Adjust the amount of chilies according to your spice preference.
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 shallow dish with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the dish is too spicy, add more sugar to balance out the heat.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid any foodborne illness.
Food history:
- Udang Balado is a traditional Indonesian dish that originated from Padang, West Sumatra.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian