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Master the art of Indonesian seafood with our Udang Saus Padang recipe. A perfect balance of bold spices and savory prawns—a modern culinary masterpiece inspired by the flavors of West Sumatra.
About the Dish
If you visit any bustling seafood restaurant in Indonesia, one dish inevitably dominates the table: Udang Saus Padang. Known for its vibrant red color and an addictive balance of spicy, savory, and tangy notes, this dish is a celebrated icon of Indonesian coastal dining.
While the name pays homage to the world-famous Padang cuisine of West Sumatra, this specific preparation is a modern masterpiece. It gained popularity in the 1980s as seafood houses across the archipelago sought a “universal sauce” that could complement everything from prawns to crab and squid. Today, Udang Saus Padang remains the gold standard for Indonesian seafood lovers who crave bold, unapologetic flavors.
Key Ingredients and Their Role
To capture the authentic restaurant taste of Udang Saus Padang, three ingredients are essential:
Bird’s Eye Chilies (Cabai Rawit): These provide the signature “kick” that defines the dish’s bold character.
Ginger (Jahe): This aromatic is vital for neutralizing any “fishy” scent while adding a warm, earthy depth to the sauce.
Lime Leaves (Daun Jeruk): Their refreshing, citrusy fragrance cuts through the richness of the bottled sauces, lifting the entire flavor profile.
Ingredients
To recreate this restaurant-style dish at home, you will need the following ingredients:
Main Ingredients
800g prawns (cleaned and deveined)
1 onion (sliced)
1 green onion/scallion (sliced)
3 kaffir lime leaves (midrib removed)
1 tbsp fish sauce
1 tbsp oyster sauce
3 tbsp tomato sauce (ketchup)
3 tbsp chili sauce (sambal)
1 tbsp sweet soy sauce (kecap manis)
Salt and sugar to taste
Water as needed
Cooking oil for sautéing
Spice Paste (Bumbu Halus)
8 shallots
4 cloves of garlic
4 curly red chilies
10 red bird’s eye chilies
2 cm ginger
Instructions
Prepare the Prawns: Clean the prawns thoroughly, peel the shells if preferred, and devein the backs. Rinse under cold water and drain well.
Blend the Aromatics: Using a blender or a traditional mortar and pestle, grind the shallots, garlic, curly red chilies, bird’s eye chilies, and ginger into a smooth paste. Add a little oil to help the blending process.
Mix the Seasoning: In a separate small bowl, combine the oyster sauce, tomato sauce, chili sauce, sweet soy sauce, and fish sauce. Stir until well combined.
Sauté the Paste: Heat oil in a wok or large frying pan. Sauté the spice paste over medium heat until fragrant and cooked through. Add the sliced onions and lime leaves, stirring until the onions soften.
Simmer the Sauce: Pour the sauce mixture into the pan and add a splash of water. Stir well to combine. Season with salt and sugar according to your preference.
Cook the Prawns: Toss in the prawns. Cook over medium heat, stirring frequently, until the prawns turn orange/pink and the sauce thickens and coats the prawns evenly.
Final Touch: Add the sliced green onions, give it a quick final stir, then remove from heat. Serve immediately while hot.
Serving Suggestion
Udang Saus Padang is best enjoyed with steaming jasmine rice and your hands—the traditional way to savor the rich sauce coating the prawns. For a balanced meal, pair it with lighter, “cooling” sides like a refreshing Indonesian sayur bening bayam or a simple Indonesian tumis kangkung. If you’re hosting a family gathering, this dish also sits beautifully alongside the smoky Dendeng Batokok.
Beyond the Plate: Master the Language of the Islands
Udang Saus Padang represents the modern Indonesian palate: bold, communal, and full of life. Just as this sauce brings diverse ingredients into harmony, learning Bahasa Indonesia brings you closer to the heart of the people who created it. It moves you from being a guest to being part of the conversation.
At BASANTARA, we help you navigate the beauty of Indonesian culture and language. Whether you are a beginner or looking to refine your skills, our tailored programs ensure your learning journey is as rich and flavorful as the Udang Saus Padang you cook at home.
Start your linguistic adventure with us today!
Website: [basantara.net]
WhatsApp: +62 852 1396 8601
