Wednesday, May 25, 2011

Udang Goreng Kecap Inggris - Prawns in Sweet Worcestershire Sauce - 印尼甜蝦

Udang Goreng Kecap Inggris
This is a popular Chinese Indonesian dish. Sometimes it's called udang goreng mentega (stir fried prawns in butter sauce), or udang goreng kecap manis (stir fried prawns in sweet soy sauce), or udang goreng kecap inggris (stir fried prawns in worcestershire sauce). Ah well, the name doesn't matter, for as long as we know that it's always guaranteed to be good.
哩碟係好出名既印尼華僑餸, 哩碟餸又有另一個名, 叫牛油/甜豉油炒蝦. 不過名唔緊要, 最緊要係好食!

It has the perfect balance of sweet, savory, acid and smoky. It's one of my favorite Indonesian-Chinese flavor combo.
又甜又酸又有獲氣, 係我最鐘意既其中一碟印尼華僑餸

Plus, again, it is very easy to make. Just a simple stir fry.
仲有, 唔單企好食, 仲好易煮添!

Recipe
- 2 garlic, crushed
- 1 cm ginger, crushed
- 4 shallot, thinly sliced (or half an onion, thinly sliced)
- about 12 of medium sized prawns (I used tiger prawns with shell)
- butter, cooking oil, light soy sauce, worcestershire sauce, Indonesian sweet soy sauce (kecap manis), ketchup, pepper
- 1 tsp corn starch with a bit of water to make the sauce stick to the prawns

Saute garlic, ginger and shallot/onion in a bit of vegetable oil and a couple tbsp of butter. Add shrimps, seasoning very quickly with the sauces until you reach the desired balanced flavor, add the corn starch mixture, and serve. The prawns cook very very quickly so you gotta be quick. If you're worried about overcooking the prawns, you can saute the prawns separately, prepare the sauce separately and mix it after the sauce is done.
用油同牛油炒熟D蒜頭, 薑, 紅䓤頭. 落蝦, 調味料, 落埋個Sweet Worcestershire 醬直到啱味, 落生粉水, 攪均, 攪掂! D蝦好快熟, 要煮得快, 如果驚煮得太熟, 可以分開炒熟左佢先.

Finger licking good. That's a promise.
好食到舔手指!

6 comments:

Fellexandro Ruby said...

My dad made a very well rendition of this recipe. He and you make it look so easy. But when I tried it, it turned out a disaster. Haha.

Joanne said...

Oh my god that sauce. If it's as flavorful as it looks...then it's pretty damn tasty.

Alice said...

simple and nyam nyam :)

Little Corner of Mine said...

Definitely fingers licking good, looks so appetizing!

sulovessew said...

it is definitely finger lickin good, I just tried your recipe. I ran to the market to get prawn as soon as I saw this recipe (haven't had it for more than 10 years now). The only thing I would do differently next time is to shell the prawn so that the flavor can seep in. I was literally sucking the shell because the flavor does not penetrate deep into the meat. Keep those chinese indo recipe coming, they are hard to find and such a treasure :)

sulovessew said...

it is definitely finger lickin good, I just tried your recipe. I ran to the market to get prawn as soon as I saw this recipe (haven't had it for more than 10 years now). The only thing I would do differently next time is to shell the prawn so that the flavor can seep in. I was literally sucking the shell because the flavor does not penetrate deep into the meat. Keep those chinese indo recipe coming, they are hard to find and such a treasure :)