Udang Pepes Tergoda - Steam spicy shrimps/prawns

Ingredients

• 500 gpeeled prawns
• 3 sprigspetai beans
• 5green tomatoes
• 6salam leaves
• 3lemongrass stalks
• 3 cmgalangal
• 3red chillies
• 5red bird’s eye chillies
• as neededbanana leaves
• 6red shallots
• 3 cmginger
• 5candlenuts
• 2 tsppalm sugar
• 1 tspsalt
• 2 clovesgarlic
• 2 cmturmeric

Instructions

1. 1

   Slice the tomatoes

   Cut the green tomatoes into pieces.

2. 2

   Slice aromatics

   Finely slice the red chillies, bird’s eye chillies, lemongrass and galangal.

3. 3

   Grind the paste

   Pound or grind the shallots, ginger, candlenuts, palm sugar, salt, garlic and turmeric to a fine paste.

4. 4

   Mix and divide

   Mix all the ingredients together well, then divide the mixture into 6 portions.

5. 5

   Wrap the parcels

   Place each portion in banana leaf and wrap it into a parcel.

6. 6

   Steam until done

   Steam the parcels for 15 minutes, until cooked through.

What is udang pepes?

Pepes is an Indonesian way of preparing food in a leaf parcel, commonly cooked by steaming or grilling. Udang means prawns, and the parcel keeps the seafood in close contact with its spice paste and aromatics.

Here, green tomatoes add a tart note alongside chillies, lemongrass, galangal and salam leaves. Banana leaves hold everything together and lend their own subtle aroma as the parcels steam.

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 palm sugar and the tomatoes contribute some carbohydrates. The candlenuts and the prawns account for much of the fat. Serve a parcel with rice and a generous vegetable side to make a more balanced plate.

Build the spice paste

Paste ingredients: Pound the shallots, ginger, candlenuts, garlic and turmeric until fine, so they coat the prawns evenly. A mortar and pestle works well; a small grinder is another option.

Seasoning: Palm sugar and salt round out the paste. The recipe includes both red chillies and bird’s eye chillies, so the finished dish will have a noticeable chilli character.

Prepare the aromatics

Tomatoes: Cut them into pieces rather than grinding them into the paste. They bring moisture and a tangy contrast to the rich, fragrant seasoning.

Lemongrass and galangal: Slice both finely, as directed, so they are distributed through the parcels. Their firm texture is part of the dish, so take care to cut them into small pieces.

Wrap securely

Banana leaves: Use pieces large enough to enclose each portion, and fold the edges over so the filling stays inside during steaming. If a leaf is stiff, briefly warming it can make it easier to fold.

Portions: The recipe divides the mixture into 6 parcels, while the stated yield is 4 servings. You can serve the parcels across four plates or keep the extra parcel for another meal.

Steam for a tender finish

Timing: Steam the wrapped portions for 15 minutes, as the method specifies. Keep the parcels above the water rather than submerged.

Doneness: Open one parcel carefully to check that the prawns are opaque and cooked through. Avoid steaming for longer than needed, as prawns can become firm.

What to serve with it

Rice is a natural accompaniment, soaking up the juices and balancing the lively seasoning. Plain steamed rice lets the herbs and spice paste remain the focus.

For a fuller plate, add a simple vegetable side. Serve the parcels hot, opening the banana leaves at the table so their aroma is released.

Recipe notes & tips

• Remove any tough outer layers from the lemongrass before slicing it finely.
• Grind the spice ingredients thoroughly so the paste coats the prawns without large chunks.
• Keep the banana leaf parcels closed during steaming to retain their juices.
• Arrange the parcels in a single layer if possible so steam can circulate around them.
• Open a parcel carefully, as hot steam can escape from the folded leaves.

Variations

• Adjust the heat: Use fewer bird’s eye chillies for a milder parcel.
• Add lime: Serve with a squeeze of lime for extra brightness.
• Use another leaf: Wrap the filling in another food-safe steaming leaf if banana leaves are unavailable.
• Add herbs: Include a little finely sliced coriander leaf for a fresh finish.
• Serve with rice: Pair the parcels with plain rice to make the meal more substantial.

Common mistakes to avoid

• Coarse spice paste: Keep grinding until the shallots, nuts and aromatics form a fine mixture.
• Large aromatic pieces: Slice the lemongrass and galangal finely so they are easier to eat.
• Loose wrapping: Fold the banana leaves securely to keep the filling inside the parcels.
• Oversteaming: Check the prawns at 15 minutes and stop once they are opaque and cooked through.
• Crowded steamer: Leave room for steam to circulate around the parcels.

How to store

Refrigerate leftover cooked parcels in a covered container and eat within 2 days. Reheat until piping hot, either by steaming again or warming gently in a covered pan.

Frequently asked questions