Udang Tim Pedas - steamed spicy shrimps

Ingredients

• 300 glarge prawns
• 4 clovesgarlic
• 3shallots
• 3red curly chillies
• 6green bird’s eye chillies (rawits)
• 1lemongrass stalk, white part
• 2 cmfresh ginger
• 3kaffir lime leaves
• 1/2 teaspoonsalt
• 1/4 teaspoonpepper
• 75 mlwater
• 1/2 teaspoonlime juice

Instructions

1. 1

   Prepare the ingredients

   Clean and butterfly the prawns. Slice the shallots, garlic and red curly chillies thinly, cut the green rawits into pieces, and grate the ginger.

2. 2

   Steam the prawns

   Mix all the ingredients except the lime juice well and steam for 20 minutes, until done. Stir in the lime juice and serve.

What is Udang Tim Pedas?

Udang Tim Pedas is an Indonesian steamed prawn dish whose name describes its spicy, steamed preparation. This version combines chillies with garlic, shallots, ginger, lemongrass and lime leaves for a fragrant, savoury mixture.

The prawns steam with a little water rather than being fried, so their flavour stays central and the aromatics infuse the cooking liquid.

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 small amount of water and aromatics contribute little of the dish’s energy. Serve with rice for a more filling plate, or add vegetables alongside for extra variety.

The aromatic ingredients

Chillies: red curly chillies and green rawits bring the heat. Cutting them into slices and pieces helps spread their flavour through the prawns.

Fragrant base: garlic, shallots, ginger, lemongrass and kaffir lime leaves give the dish its layered aroma. Use the white part of the lemongrass as specified.

Getting the prawns ready

Butterflying: clean each prawn and cut along its back so it opens out. This also makes it easier to check that it is cooked through.

Even preparation: slice the shallots, garlic and red chillies thinly, and grate the ginger. The smaller pieces mingle readily with the prawns during steaming.

Steaming and doneness

Gentle heat: steam the mixed ingredients for 20 minutes, as directed, until the prawns are done. Avoid relying on the clock alone if the prawns differ greatly in size.

Finish: add the lime juice after steaming, then serve. Adding it at the end keeps its bright citrus flavour distinct.

Serving the dish

Rice: serve the prawns with steamed rice to make a simple meal and catch the aromatic juices.

Fresh sides: a crisp salad or lightly cooked greens can provide a fresh contrast to the chilli-rich prawns.

Timing and preparation

Prep first: clean and butterfly the prawns, then slice and grate the aromatics before mixing everything for the steamer.

Steam time: the method specifies 20 minutes of steaming, while the recipe lists a total time of 60 minutes. Have the serving sides ready so the dish can be served as soon as it is finished.

Recipe notes & tips

• Butterfly the prawns carefully so they open out without being cut completely in half.
• Keep the lemongrass white part with the other aromatics for steaming.
• Grate the ginger finely so it disperses through the mixture.
• Use a steamer that holds the prawns and aromatics without packing them tightly.
• Taste a little of the cooking liquid before serving and adjust the lime at the table if desired.

Variations

• Milder heat: use fewer green rawits for a less fiery result.
• Extra citrus: serve with lime wedges for diners to add at the table.
• Rice pairing: serve over steamed rice to soak up the fragrant juices.
• Vegetable side: add blanched greens alongside for a fresh accompaniment.

Common mistakes to avoid

• Skipping the butterfly cut: clean and butterfly the prawns so they open out and are easier to check.
• Large aromatic pieces: slice the shallots, garlic and red chillies thinly as directed.
• Uneven ginger: grate it rather than leaving it in chunks so it mixes through the dish.
• Adding lime too early: stir in the lime juice after steaming to preserve its bright finish.
• Overlooking doneness: check that the prawns are cooked through before serving.

How to store

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

Frequently asked questions