Gangan Udang - spicy shrimp with pineapple

Ingredients

• 300 gmedium prawns
• 1 tsplime juice
• ½ tspsalt
• 2salam leaves
• 1 tspasam water
• 100 gpineapple
• 600 mlwater
• 4shallots
• 3 clovesgarlic
• 2red Lombok chillies
• 2red bird’s eye chillies
• 8 cmturmeric, roasted
• 2 cmgalangal
• 1 tspshrimp paste
• ½ tsppalm sugar
• ½ tspsalt

Instructions

1. 1

   Prepare the prawns

   Clean and peel the prawns, then cut along their backs. Rub them with the lime juice and ½ teaspoon salt, and leave to rest for 15 minutes.

2. 2

   Cut the pineapple

   Cut the pineapple into pieces.

3. 3

   Make the spice paste

   Pound or grind the shallots, garlic, both kinds of chilli, roasted turmeric, galangal, shrimp paste, palm sugar and ½ teaspoon salt into a paste.

4. 4

   Boil the broth

   Heat the water in a pan with the salam leaves and spice paste. Bring to the boil, stirring as it heats.

5. 5

   Cook the prawns

   Add the prawns and cook until they change colour.

6. 6

   Add pineapple

   Add the asam water and pineapple, then cook until the sauce thickens. Serve.

What is Gangan Udang?

Gangan Udang is an Indonesian prawn dish built around a spiced, tangy broth; gangan is associated with the cuisine of Belitung in eastern Sumatra. This version pairs prawns with pineapple for a sweet-sour contrast against the heat of the chillies.

The spice paste gives the broth its aromatic base, while salam leaves add a distinctive herbal note. The prawns cook directly in the broth, so their flavour becomes part of the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The prawns provide most of the protein, while pineapple contributes carbohydrates and natural sugars. The recipe’s added fat is limited to what is present in the ingredients, so serve it with rice and vegetables if you want a more substantial, balanced plate.

The spice paste

Chillies: the two red Lombok chillies and two bird’s eye chillies bring different levels of heat. Pound or grind them thoroughly with the other paste ingredients so they disperse through the broth.

Roasted turmeric: roasting it before grinding helps it blend into the paste and lends the dish its earthy aroma. Galangal, shrimp paste and palm sugar round out the seasoning.

Getting the prawns ready

Cleaning: peeling the prawns and cutting along their backs prepares them for cooking and makes them easier to eat. The recipe calls for medium prawns.

Brief rest: rub them with lime juice and salt, then leave them for 15 minutes. This happens while you cut the pineapple and make the paste.

Watch the cooking cues

Prawns: add them once the broth has come to the boil, and cook only until they change colour. They cook quickly, so avoid leaving them in the pan longer than needed.

Sauce: the final cue is thickness rather than a specified cooking time. Add the asam water and pineapple, then let the broth reduce until it thickens.

Balancing the flavours

Pineapple: cut it into pieces so it is easy to serve alongside the prawns. Its sweetness brings contrast to the chilli and the tang of lime and asam water.

Seasoning: the paste contains salt and palm sugar, and the prawns are also rested with salt. Taste the broth as it cooks and adjust only if needed.

Serving ideas

Serve the prawns and pineapple with plenty of the thickened broth. Plain rice makes a simple accompaniment and gives the spicy, tangy sauce something to soak into.

For a fuller meal, add a mild vegetable side. Keep it simply prepared so it does not compete with the dish’s fragrant spice paste.

Recipe notes & tips

• Pound the spice paste finely so it blends evenly into the broth.
• Cut the pineapple into pieces of a similar size for easier serving.
• Keep the prawns chilled while they rest for 15 minutes.
• Stir the broth as it comes to the boil so the paste does not settle.
• Use the colour change as your cue for cooking the prawns.
• Let the broth thicken before serving, as directed.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder broth.
• More pineapple: add extra pieces for a sweeter, fruitier balance.
• Rice accompaniment: serve with plain rice to catch the sauce.
• Milder side: add simply cooked vegetables alongside the prawns.
• Whole prawns: keep the shells on if preferred, but clean them before cooking.

Common mistakes to avoid

• Coarse spice paste: pound or grind it more finely so the aromatics distribute through the broth.
• Skipping the rest: leave the prawns with lime juice and salt for the full 15 minutes.
• Overcooking the prawns: remove them from prolonged cooking once they change colour.
• Adding pineapple too early: follow the method and add it with the asam water after the prawns change colour.
• Expecting a fixed reduction time: cook until the sauce thickens rather than relying on a set number of minutes.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently in a pan until piping hot, taking care not to cook the prawns for longer than necessary.

Frequently asked questions