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
- 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)
- 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.