Udang Saus Inggris - fried tiger prawns in worchestershire sauce

Ingredients

• 500 gtiger prawns
• 45 ml (3 tbsp)sweet soy sauce (kecap manis)
• 30 ml (2 tbsp)Worcestershire sauce (kecap Inggris)
• 3 clovesgarlic
• 15 ml (1 tbsp)oil
• 2spring onions

Instructions

1. 1

   Marinate prawns

   Marinate the prawns in the Worcestershire sauce for 30 minutes.

2. 2

   Prepare aromatics

   Finely chop the garlic and finely slice the spring onions.

3. 3

   Fry the garlic

   Heat the oil in a wok and fry the garlic for 30 seconds.

4. 4

   Cook the prawns

   Add the prawns and fry for 3 minutes. Add the sweet soy sauce and let everything simmer gently until the prawns are done.

5. 5

   Finish and serve

   Stir in the spring onions and serve.

What is Udang Saus Inggris?

Udang Saus Inggris means prawns with English-style sauce, referring here to Worcestershire sauce. It is an Indonesian home-style preparation that pairs the sauce’s savoury tang with the sweetness of kecap manis.

This version relies on a brief marinade and a quick cook in a wok, so the prawns take on flavour without needing a long list of ingredients.

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 sweet soy sauce contributes carbohydrates and the oil contributes fat. Serve a portion with rice and vegetables, adjusting the rice to suit the rest of the meal.

The two sauces

Worcestershire sauce: use it for the marinade, where its tangy, savoury flavour seasons the prawns before they reach the wok.

Sweet soy sauce: kecap manis is thick and sweet, so it coats the prawns as the sauce simmers. Add it at the stated stage rather than using it as the marinade.

Marinating the prawns

Thirty minutes: this gives the Worcestershire sauce time to flavour the prawns. Keep the prawns refrigerated while they marinate, then have the garlic and spring onions ready before cooking.

A quick wok cook

Garlic first: fry it for 30 seconds in the heated oil, just until fragrant. Keep it moving so it does not burn before the prawns go in.

Prawns next: fry them for 3 minutes, then add the sweet soy sauce and simmer gently until done. The recipe does not give a fixed simmering time, so use the prawns’ appearance and doneness as your cue.

How to tell when they are done

Look for prawns that have turned opaque and curled, rather than remaining translucent. Avoid cooking them longer than needed, as they can become firm and less tender.

Serving the dish

Spring onions: stir them in at the end so their fresh flavour remains distinct. Serve the prawns straight away, while the sauce is warm.

A bowl of rice is a natural accompaniment for the sweet-savoury sauce. Add vegetables alongside to make the plate more varied.

Recipe notes & tips

• Pat the prawns dry if they are wet after thawing so they fry more readily.
• Prepare the garlic and spring onions before heating the wok, as the first cooking stages move quickly.
• Keep the garlic moving in the oil during its 30-second fry.
• Add the sweet soy sauce after the prawns have fried for 3 minutes, as directed.
• Stir in the spring onions just before serving.

Variations

• Add chilli: slice fresh chilli and fry it with the garlic for extra heat.
• Add ginger: finely chop a little ginger and cook it alongside the garlic.
• Add lime: serve with lime wedges for a fresh, tangy contrast.
• Add vegetables: stir-fry sliced vegetables before adding the prawns, then continue with the recipe.
• Use another prawn: substitute another peeled prawn variety if tiger prawns are unavailable.

Common mistakes to avoid

• Burning the garlic: fry it for only 30 seconds and keep it moving in the wok.
• Skipping the marinade: leave the prawns in Worcestershire sauce for the full 30 minutes.
• Adding sweet soy too early: wait until the prawns have fried for 3 minutes so the sauce is added at the right stage.
• Overcooking the prawns: check for opaque flesh and stop simmering once they are done.
• Adding spring onions too soon: stir them in at the end to preserve their fresh flavour.

How to store

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

Frequently asked questions