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Udang Saos Padang - Shrimp with Sweet and Sour Chili Sauce
There is a hole-in-a-wall kind of Chinese restaurant near where my parents live that is famous for its crab dish. I believe it is called kepiting saos Padang, though if you just order their crab dish, you will pretty much be served the one and only crab dish of the house. I am not a big fan of crab due to of all the hard work involved just to get to the measly amount of meat, but boy, do I LOVE that sauce! This crab dish always comes with a plateful or mantou (Chinese steamed buns), which is just perfect to mop up all the yummy sauce, and the bowl of steaming white rice doesn’t hurt either. So, naturally I have been on the hunt for recipe that can recreate this sauce.
Enter Dedy from Dentist Chef, a food blogger friend who has a trove of incredibly delicious dishes that make my mouth waters every time I visit his blog. Long story short, I read through his lobster with sweet and sour chili sauce recipe, and somehow I had a hunch that this recipe must be it! And sure enough, I was right, Dedy’s recipe is the closest one yet to the sauce from kepiting saos Padang, woohoo. So, a big BIG thank you Dedy. Now I can make this lovely sauce whenever I want. You can read the recipe here, but I take no credit whatsoever okay? Go check out Dedy’s blog, it is just great!
Udang Saos Padang - Shrimp with Sweet and Sour Chili Sauce
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
- 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.
- 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.
- 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.
Comments
Delicious! The sauce was really the star of the show- and I liked the idea of 'mopping it up' with a bun, so I threw together some mantou (I just grabbed google result number one: https://www.chinasichuanfood.com/chinese-steamed-buns) to try as described. Except for packing them too tight and making one giant SUPERBUN the resulting taste and texture of the shrimp plus buns was top-notch.
The one major substitution I made was to use 1 can (18.5oz) tomato sauce instead of the 2 whole tomatoes and 6T. I just finely hand chopped the onion/garlic/chili since I didn't need to puree tomatoes. It probably tastes a little less fresh-from-the-garden, but sometimes convenience is king hahaha. The canned tomato sauce also contained garlic, onion, and salt, so I didn't need to add any salt in the end. The chili sauce I used was the Huy Fong chili garlic sauce.
The dish sort of reminded me of the balado shrimp, but also the classic shrimp cocktail (also tomatoe-y and spicy, but chilies not horseradish). I also loved the strands of egg. Dedy sure knows his stuff (I took a quick peek and am in awe of his homemade Chinese sausage).
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