Udang Saos Padang - Shrimp with Sweet and Sour Chili Sauce

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Seafood

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Serves: 4

Ingredients

• 500 gram shrimps, shelled but leave the tails intact, deveined
• 2 tablespoon oil
• 6 tablespoon tomato sauce
• 3 tablespoon chili sauce
• 2 tablespoon honey
• 1 tablespoon vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 cup water
• 1 egg, lightly beaten
• 1 teaspoon corn starch, diluted with 1 tablespoon water
• Grind the following into a spice paste
• 6 red chilies (Indonesian: cabe merah keriting)
• 4 shallots (Indonesian: bawang merah)
• 3 cloves garlic (Indonesian: bawang putih)
• 2 ripe tomatoes, seeded
• 1 teaspoon toasted shrimp paste (Indonesian: terasi)

Instructions

1. Heat oil in a wok/frying pan on high heat, sauté spice paste until the shade turns a darker red and a sheen of oil can be seen around the edges, about 3 minutes.
2. Add tomato sauce, chili sauce, honey, vinegar, oyster sauce, fish sauce, sesame oil, sugar, and water into the wok/pan. Stir so everything is mixed well and bring to a boil.
3. Add shrimps into the sauce. Once all the shrimps turn pink (about 2 minutes), turn off heat. Slowly pour beaten egg and stir. Add corn starch solution and stir to thicken the sauce. Adjust with salt and/or sugar as needed. Served immediately with steamed white rice.