Daily Cooking Quest

Udang Pedas Manis - Sweet and Spicy Shrimps

Peeling and deveining shrimps can be a pain, but somehow I prefer that than buying the already peeled and deveined ones. One reason is of course cutting down the cost (it’s always cheaper when buying intact shrimps), but there are two other advantages, one is you get to make seafood stock out of the peeled heads and bodies, and the other one is I sincerely believe that the closer the time between shrimps being peeled to being dumped into a hot pan the better. Anyway, if you want a quick and easy shrimp dish, it will be hard to beat this recipe.

Udang Pedas Manis - Sweet and Spicy Shrimps

Udang Pedas Manis - Sweet and Spicy Shrimps

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Serves: 4


  • 2 tablespoon oil
  • 100 gram shallot (Indonesian: bawang merah), thinly sliced
  • 5-10 dried red chilies (Indonesian: cabe merah kering)
  • 3/4 cup chicken stock (or water is fine too)
  • 1/3 cup sweet soy sauce (Indonesian: kecap manis)
  • 500 gram medium size shrimps, peeled, deveined, tails intact
  • 1 1/2 tablespoon corn starch + 3 tablespoon water


  1. Heat oil in a frying pan and sauté shallot and dried red chilies until fragrant, about 3 minutes.
  2. Pour chicken stock and sweet soy sauce into the pan and bring to a boil.
  3. Add shrimps and cook until they start to turn pink, about 1 minute.
  4. Add corn starch solution to thicken the sauce and cook for another 2 minutes.
  5. Turn off heat, transfer to a serving plate, and serve with steamed white rice.

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