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

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!