Udang Goreng Mentega - shrimp fried in butter

Ingredients

• 400 glarge prawns
• 4 clovesgarlic
• 1onion
• 2red chillies
• 1spring onion
• 1 teaspoonpepper
• 1 tablespoonkecap manis
• 1 tablespoonsesame oil
• 2 tablespoonskecap asin
• 3 tablespoonsbutter

Instructions

1. 1

   Prepare the ingredients

   Clean the prawns, leaving their tails on. Thinly slice the garlic and red chillies, finely chop the onion, and cut the spring onion into 3 cm pieces.

2. 2

   Cook the prawns

   Heat the butter in a pan and fry the onion and garlic for 3 minutes. Add the prawns, chillies and spring onion, then cook until the prawns change colour. Add the pepper, kecap manis, kecap asin and sesame oil, and stir until the prawns are tender.

What is udang goreng mentega?

Udang goreng mentega translates as butter-fried prawns and is a familiar Indonesian-Chinese style dish. It brings together prawns, aromatics and a buttery sauce seasoned with sweet and salty soy sauces.

This version keeps the method simple: the onion and garlic soften in butter, then the prawns and seasonings cook in the same pan. The result is best served straight away, while the prawns are tender and the sauce is glossy.

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 sauces contribute carbohydrates and salt; butter and sesame oil account for much of the fat. Serve a moderate portion with rice and vegetables to make a more balanced plate.

The key ingredients

Prawns: Large prawns are easy to handle in the pan, and leaving the tails on gives them a neat finish. Clean them before cooking, but avoid leaving them in the hot pan longer than needed.

Sauces: Kecap manis adds sweetness, while kecap asin supplies salty, savoury flavour. Sesame oil brings a toasty note, so measure it rather than adding an extra splash.

Get the preparation ready

Slice first: Prepare the garlic, chillies, onion and spring onion before heating the pan. The prawns cook quickly, so having everything ready makes it easier to add the ingredients in sequence.

Chilli: Thin slices distribute their heat through the sauce. Remove the seeds before slicing if you prefer a milder result.

Watch the prawns closely

Colour: Add the prawns after the onion and garlic have fried for 3 minutes, then cook until they change colour. This is the cue in the recipe to add the seasonings.

Texture: Continue stirring with the sauces only until the prawns are tender. Overcooking can make them firm and rubbery, so take the pan off the heat once they are done.

A buttery sauce in one pan

Butter: Let it heat in the pan before adding the onion and garlic, and keep the aromatics moving as they fry. They should flavour the butter without being allowed to burn.

Finish: Stir the pepper, both kecap sauces and sesame oil through the prawns. Scrape the pan as you stir so the seasoning coats the prawns.

What to serve with it

Rice: Plain steamed rice is a natural match for the sweet-savoury butter sauce and makes the dish into a filling meal. Spoon any sauce left in the pan over the rice.

Vegetables: Serve with simply cooked greens or a crisp vegetable side for contrast. Keep their seasoning light so it does not compete with the sauces.

Recipe notes & tips

• Pat the cleaned prawns dry so excess water does not dilute the sauce.
• Prepare and slice all the aromatics before heating the butter.
• Use a pan roomy enough to keep the prawns in a single layer where possible.
• Taste the finished sauce before adding any extra salt, as kecap asin is salty.
• Serve as soon as the prawns are tender for the best texture.

Variations

• Milder chilli: Remove the chilli seeds before slicing to reduce the heat.
• More vegetables: Add sliced vegetables alongside the prawns and cook until just tender.
• Extra garlic: Add another finely sliced clove for a stronger garlic flavour.
• Citrus finish: Serve with a wedge of lime for a fresh contrast at the table.
• Rice bowl: Spoon the prawns and sauce over steamed rice for an easy one-bowl meal.

Common mistakes to avoid

• Burnt aromatics: Keep the onion and garlic moving as they fry in the butter.
• Crowded pan: Cook in batches if the prawns do not fit comfortably, then return them to the pan for the sauce.
• Overcooked prawns: Stop cooking once they are tender, as extra time can make them tough.
• Watery sauce: Dry the prawns before cooking so they release less excess moisture into the pan.
• Too much salt: Taste after adding kecap asin before seasoning further.

How to store

Refrigerate leftovers promptly 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