Udang Bumbu Madu - spicy prawns with honey

Ingredients

• 250 gprawns
• 1 tbsplime juice
• 2makrut lime leaves
• 1 cmginger
• 1 tspWorcestershire sauce
• 1 tbspoyster sauce
• 2 tbsphoney
• 2 tbspwater
• 3 tbspoil
• 2shallots
• 3 clovesgarlic
• 1/2 tspblack pepper
• 2red bird’s eye chillies
• 1candlenut
• 1/2 tspsalt

Instructions

1. 1

   Prepare the prawns

   Clean and peel the prawns, leaving the tails on. Rub them with the lime juice and leave for 15 minutes.

2. 2

   Part-cook the prawns

   Heat oil in a pan and fry the prawns until they are about half cooked. Remove them from the pan and set aside.

3. 3

   Make the spice paste

   Pound or grind the shallots, garlic, pepper, chillies, candlenut and salt into a paste.

4. 4

   Fry the aromatics

   Heat 3 tbsp oil in a pan. Add the spice paste, ginger and makrut lime leaves, then fry for 3 minutes.

5. 5

   Add the sauces

   Stir in the Worcestershire sauce, oyster sauce and water until well combined.

6. 6

   Finish the prawns

   Add the prawns and honey, then fry until the prawns are cooked through. Serve.

What is Udang Bumbu Madu?

Udang means prawns in Indonesian, while bumbu refers to a seasoning mixture or spice paste; madu means honey. This Indonesian-style dish brings those elements together in a pan with a balance of sweetness, savoury sauce and chilli heat.

The version here starts by briefly frying the prawns, then finishes them in a freshly pounded paste. Honey and lime juice round out the sharper, more savoury flavours.

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 the honey contributes carbohydrate and the cooking oil supplies much of the fat. Serve with a measured portion of rice and a generous vegetable side to make a more balanced plate.

The spice paste

Paste: Pound or grind the shallots, garlic, chillies, pepper, candlenut and salt until evenly combined. A fairly smooth paste distributes more consistently through the sauce.

Candlenut: This traditional Indonesian ingredient helps give the paste body. If you cannot find it, keep to the listed ingredients rather than substituting without adjusting the recipe.

Prawns and aromatics

Prawns: Leaving the tails on gives them a neat finish, while the short lime-juice rest adds a fresh note. The first fry is only to part-cook them; they finish in the sauce.

Leaves and ginger: Fry the makrut lime leaves and ginger with the paste so their fragrance infuses the oil. Keep the heat moderate enough to avoid scorching the paste.

Getting the finish right

Sauce: Worcestershire sauce, oyster sauce and water make the savoury base before the honey goes in. Stir well so the sauces combine rather than sitting in separate patches.

Doneness: Return the prawns to the pan and cook just until opaque and cooked through. Take care not to leave them frying longer than needed, as prawns can become firm.

Timing and pan work

The method includes a 15-minute rest for the prawns and a 3-minute fry for the spice paste. Have the sauce ingredients ready before adding them, as the final cooking stage moves quickly.

Use a pan large enough to hold the prawns without crowding. If they are piled up, they may cook unevenly and make it harder to coat them with the sauce.

What to serve alongside

Plain steamed rice is a useful partner for the sweet-savoury sauce. Add a simple vegetable side, such as steamed greens, to make the meal more varied.

Serve the prawns straight from the pan while the sauce is glossy. Keep any extra sauce in the serving dish so it can be spooned over the rice.

Recipe notes & tips

• Leave the prawn tails on as directed, and remove them at the table if preferred.
• Prepare the spice paste before heating the pan so it is ready to fry with the aromatics.
• Stir the paste regularly during its 3-minute fry to help it cook evenly.
• Add the prawns back only after the sauces have been mixed together.
• Watch the prawns closely during the final fry and stop as soon as they are cooked through.

Variations

• Adjust the heat: Use fewer bird’s eye chillies for a milder sauce.
• More citrus: Add a little extra lime juice at the table for a sharper finish.
• Serve with rice: Spoon the sauce over steamed rice to catch every bit.
• Add vegetables: Serve with steamed greens alongside the prawns.
• Make it less sweet: Reduce the honey to suit your taste.

Common mistakes to avoid

• Overcooking the prawns: Fry them only until just cooked through in the final stage.
• Skipping the lime rest: Leave the prawns with the lime juice for the full 15 minutes.
• Burning the paste: Keep it moving in the pan as it fries with the ginger and leaves.
• Adding the prawns too early: Part-cook them first, set aside, then return them to finish in the sauce.
• Crowding the pan: Use a pan with enough room for the prawns to cook and coat evenly.

How to store

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

Frequently asked questions