📝 About This Recipe
Hailing from the Minangkabau highlands of West Sumatra, Udang Balado is a vibrant celebration of heat, acidity, and succulent seafood. This iconic dish features jumbo prawns smothered in a rich, textured 'sambal balado'—a coarse chili relish sautéed in aromatic oil until deep red and fragrant. It is the perfect balance of savory umami and bold spice, offering a true taste of Indonesia’s legendary spice heritage.
🥗 Ingredients
Main Ingredients
- 500 grams Jumbo Prawns (cleaned, deveined, with tails left on)
- 1 tablespoon Lime Juice (for marinating prawns)
- 1/2 teaspoon Salt (for marinating prawns)
- 4 tablespoons Vegetable Oil (for frying the sambal)
The Balado Paste (Bumbu)
- 100 grams Red Curly Chilies (Cabe Keriting) (seeds left in for heat)
- 5 pieces Large Red Chilies (provides color and body)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 medium Roma Tomato (roughly chopped)
Aromatics and Seasoning
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 stalk Lemongrass (bruised and knotted)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Coconut Sugar (to balance the heat)
- 1/2 teaspoon Mushroom Bouillon or MSG (optional, for extra umami)
For Garnish
- 1 handful Fresh Cilantro or Scallions (roughly chopped)
- 2 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Toss the cleaned prawns with lime juice and 1/2 teaspoon of salt. Let them marinate for 10-15 minutes to remove any fishy scent and firm up the flesh.
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2
Prepare the Balado paste by placing the red curly chilies, large red chilies, shallots, garlic, and tomato into a food processor or traditional stone mortar and pestle.
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3
Pulse the ingredients until you achieve a coarse, chunky paste. Avoid over-processing; a true Balado should have visible bits of chili skin and shallot for texture.
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4
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Sear the prawns quickly for about 1-2 minutes per side until they turn pink and opaque. Do not overcook. Remove prawns and set aside.
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5
In the same wok, add the remaining 2 tablespoons of oil. Lower the heat to medium.
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6
Add the coarse chili paste to the hot oil. Sauté the mixture, stirring constantly to ensure it doesn't burn.
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7
Add the torn kaffir lime leaves and the bruised lemongrass stalk to the paste. Continue to sauté for 5-7 minutes until the oil starts to separate from the paste (pecah minyak) and the raw smell of chilies disappears.
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8
Season the sauce with salt, coconut sugar, and mushroom bouillon. Stir well to incorporate.
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9
Taste the sauce; it should be savory, spicy, and slightly sweet with a hint of acidity from the tomato.
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10
Return the seared prawns to the wok. Toss gently for 1 minute to ensure every prawn is thoroughly coated in the thick chili relish.
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11
Remove from heat immediately to keep the prawns succulent and tender.
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12
Transfer to a serving platter, garnish with fresh cilantro or scallions, and serve immediately while hot.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle to grind the spices rather than a blender. Don't skimp on the oil; it acts as a flavor carrier and helps preserve the vibrant red color of the chilies. If the sauce feels too dry, add a splash of water or chicken stock during the sautéing process. Always devein the prawns but keep the shells on if you prefer a deeper, more 'seafood-forward' flavor profile. Adjust the heat by removing the seeds from the large red chilies while keeping them in the curly chilies.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the spicy oils. Pair with 'Sayur Asem' (Indonesian tamarind soup) to provide a refreshing, sour contrast to the heat. Include a side of 'Krupuk' (prawn crackers) for an essential crunchy texture. Serve with a cool cucumber and pineapple salad (Rujak) to cleanse the palate between bites. An iced tea with calamansi lime is the perfect beverage to soothe the spice.