Udang Tumis Pedas - Spicy fried prawns

Ingredients

• 350 glarge prawns
• juice of 1 limelime juice
• ¼ tspsalt
• 30 ml (2 tbsp)oil
• 3shallots
• 7 clovesgarlic
• 2red chillies (lomboks)
• 6kaffir lime leaves
• 15 ml (1 tbsp)kecap manis
• 1 tsppalm sugar
• ½ tsppepper
• 1 sprigfresh coriander

Instructions

1. 1

   Marinate the prawns

   Clean the prawns, keeping their heads and tails on. Toss them with the lime juice and salt and leave to marinate for at least 15 minutes. Rinse off the marinade and drain.

2. 2

   Prepare the aromatics

   Finely chop the shallots, garlic, chillies and kaffir lime leaves. Roughly chop the coriander leaves.

3. 3

   Fry and serve

   Heat the oil in a pan and fry the shallots, garlic, chillies and kaffir lime leaves for 3 minutes. Add the kecap manis, palm sugar and pepper, mix well and bring to the boil. Add the prawns and fry until cooked through. Stir in the coriander and serve.

What is udang tumis pedas?

Udang tumis pedas means spicy fried prawns: udang refers to prawns, while tumis describes frying or sautéing and pedas means spicy. It is an Indonesian-style preparation built around aromatics, chilli and a quick-cooked seafood centrepiece.

This version balances the heat of red chillies with sweet kecap manis and palm sugar. Kaffir lime leaves add a fragrant citrus note, while coriander brings freshness at the end.

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 palm sugar and kecap manis contribute carbohydrates. Oil supplies most of the fat, with smaller amounts from the sauce ingredients. Serve with rice and a generous portion of vegetables to make a more balanced plate.

The aromatic base

Shallots and garlic: finely chopping them helps them cook evenly and distribute through the sauce. Fry them with the chillies and lime leaves for the full 3 minutes, as directed, to release their fragrance.

Kaffir lime leaves: chop them finely so their citrus aroma reaches the sauce in every bite. Their flavour is distinct from lime juice, which is used separately in the marinade.

Sweet, savoury and spicy

Kecap manis: this Indonesian sweet soy sauce gives the prawns their dark, sweet-savoury coating. Palm sugar reinforces that sweetness, while pepper adds another layer of warmth.

Chillies: the recipe calls for two red lomboks. Their heat can vary, so taste the chillies before cooking if you want a sense of how spicy the finished dish may be.

Marinating and rinsing

Lime and salt: the prawns marinate for at least 15 minutes, then the recipe calls for rinsing and draining them. Drain them well so excess water does not dilute the sauce in the pan.

Heads and tails: leave these on during cleaning, as specified. Take care when handling the prawns, and cook them until just opaque and firm.

Getting the prawns cooked

Sauce first: bring the kecap manis, palm sugar and pepper to the boil before adding the prawns. This gives the sauce a chance to combine with the fried aromatics.

Doneness: the recipe gives no fixed frying time for the prawns, so use their appearance as a cue. Remove them from the heat once they are opaque throughout; overcooking can make them tough.

What to serve with it

Rice: serve the prawns with steamed rice to soak up the sweet-spicy sauce. Plain rice keeps the focus on the punchy aromatics.

Fresh sides: a simple cucumber salad or lightly cooked greens can provide a crisp contrast. Add the coriander just before serving, as the recipe directs.

Recipe notes & tips

• Pat the rinsed prawns dry so they do not add excess water to the pan.
• Finely chop the aromatics as instructed so they mix evenly into the sauce.
• Keep the heat controlled when frying the garlic to avoid scorching it.
• Have the kecap manis, palm sugar and pepper ready before the aromatics finish frying.
• Add the coriander at the end to retain its fresh flavour.

Variations

• Adjust the heat: remove some chilli seeds for a milder dish.
• Add vegetables: fry sliced green beans or peppers with the aromatics.
• Use prawns without shells: peeled prawns are easier to eat, though the recipe specifies keeping the heads and tails.
• Add citrus: serve with extra lime wedges for a brighter finish.
• Make it less sweet: reduce the palm sugar to suit your taste.

Common mistakes to avoid

• Skipping the marinade: leave the prawns with lime juice and salt for at least 15 minutes as directed.
• Leaving excess marinade on: rinse and drain the prawns before frying, as the method specifies.
• Crowding the pan: cook in batches if the prawns cannot sit in a single layer.
• Overcooking the prawns: take them off the heat once they are opaque and firm.
• Burning the garlic: keep it moving with the other aromatics as they fry.

How to store

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

Frequently asked questions