 Udang balado Padang-style prawns in spicy sambal or balado sauce | |
| Alternative names | Sambal goreng udang |
|---|---|
| Course | Main course |
| Place of origin | Indonesia[1] |
| Serving temperature | Hot |
| Main ingredients | Shrimp (peeled or unpeeled) in hot and spicysambal spice mixture with a lot of red chili pepper |
Udang balado orsambal goreng udang is a hot and spicy shrimp dish commonly found inIndonesian cuisine.[2] It is made ofshrimp, either peeled or unpeeled, stir-fried in hot and spicysambal paste in a small amount of cooking oil.[3]
Thebumbu (spice mixture) used in sambal shrimp includesshallot,garlic,candlenut,ginger,shrimp paste,turmeric,galangal, and redchili pepper; all mixed and ground with salt and water. Additionally, bruisedlemongrass,daun salam (Indonesian bayleaf), andkaffir lime leaves are then added and stir-fried in cooking oil (usually palm or coconut oil) until the spice mixture releases its aroma. The cleaned shrimps, either with or without the peel, are stir-fried together until they are cooked. Additional ingredient might be added, such asgreen beans andquail eggs,[4] fried diced potato, tofu, orgreen stinky beans.[5]
Shrimp cooked in sambal chili paste is quite common in various cooking traditions of Indonesia; fromMinangkabau (Padang) toMalay,Sundanese,Javanese,Balinese andManado. InMinangkabau tradition it is known asbalado udang and considered as one variant of the spicybalado dishes.[6]
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