Tumis Udang Tomat - fried shrimp/prawns with tomato

Ingredients

• 400 gprawns or shrimp
• ½ teaspoonlime juice
• 4 clovesgarlic
• 4shallots
• 1 cmfresh ginger
• 2kaffir lime leaves
• 6red bird’s eye chillies
• 3tomatoes
• ½ teaspoonfish sauce
• 1 teaspoonsalt
• ½ teaspoonpepper
• 1 teaspoonpalm sugar
• 200 mlwater
• 2chives
• 2 tablespoonsoil

Instructions

1. 1

   Prepare the ingredients

   Clean the prawns. Roughly chop the garlic and shallots, cut the chives into small pieces, and slice the tomatoes and chillies into strips.

2. 2

   Marinate the prawns

   Toss the prawns with the lime juice and leave them to marinate for 15 minutes.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the garlic, shallots, ginger and kaffir lime leaves, then fry for 4 minutes.

4. 4

   Cook the prawns

   Add the prawns and cook until they change colour.

5. 5

   Soften the vegetables

   Add the tomatoes and chillies, then fry gently until they soften.

6. 6

   Season and simmer

   Stir in the fish sauce, salt, pepper and palm sugar. Add the water and bring the mixture to the boil.

7. 7

   Finish and serve

   Scatter the chives over the top and serve.

What is tumis udang tomat?

Tumis means a stir-fried dish in Indonesian, while udang tomat refers to prawns cooked with tomato. This version brings together prawns, chillies and aromatics in a lightly soupy sauce.

The combination of tomato, lime leaves and palm sugar gives the dish a balance of tangy, fragrant and gently sweet flavours. Serve it with rice to catch the sauce.

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 oil contributes much of the fat. The tomatoes, palm sugar and rice served alongside contribute carbohydrates; pair a serving with rice and a generous portion of vegetables for a balanced plate.

Build the aromatic base

Garlic and shallots: roughly chopping them gives the base plenty of flavour without needing a smooth paste. Fry them with the ginger and lime leaves for the specified 4 minutes.

Kaffir lime leaves: their citrusy aroma infuses the oil as they fry. Keep them whole in the pan so they can be set aside at the table if preferred.

Marinate and cook the prawns

Lime juice: the 15-minute marination adds a bright note before cooking. Keep to this time rather than leaving the prawns in the acidic marinade for much longer.

Colour cue: add the prawns after the aromatics have fried, and cook until they change colour. Avoid prolonged cooking, which can make them firm.

Let the tomatoes soften

Tomatoes: cut them into strips as directed, then fry gently with the chillies until soft. They provide much of the sauce’s body and acidity.

Chillies: slicing them into strips lets their heat spread through the pan. For less heat, remove their seeds before slicing.

Balance the sauce

Seasonings: fish sauce, salt, pepper and palm sugar combine savoury, sweet and peppery notes. Stir them in before adding the water so they distribute through the tomatoes and prawns.

Water: bring the mixture to the boil after adding it. The recipe does not specify a further simmering time, so serve once it is hot and the prawns are cooked through.

What to serve alongside

Rice: plain steamed rice is a straightforward match for the tomato sauce and chilli heat. Spoon the sauce over the rice just before serving.

Fresh sides: cucumber or other crisp vegetables can add a cool contrast. Keep accompaniments simple so the fragrant lime leaves and prawns remain the focus.

Recipe notes & tips

• Pat the cleaned prawns dry so they do not add excess water to the pan.
• Prepare and slice all the ingredients before heating the oil, as the later stages move quickly.
• Use a pan large enough to fit the prawns without crowding them.
• Taste the sauce after adding the water and adjust the seasoning to suit your preference.
• Serve soon after cooking for the best prawn texture.

Variations

• Milder chillies: use fewer bird’s eye chillies for a gentler sauce.
• More lime: add a little extra lime juice at the table for a sharper finish.
• Extra vegetables: stir in sliced green beans with the tomatoes and cook until tender.
• Rice bowl: serve over steamed rice and spoon the sauce over the top.
• Herb finish: add extra chopped chives just before serving for a fresher garnish.

Common mistakes to avoid

• Overcooking the prawns: stop cooking once they have changed colour and are cooked through.
• Burning the aromatics: keep the heat moderate while frying the garlic, shallots, ginger and lime leaves.
• Crowding the pan: use a wide pan so the prawns can cook evenly.
• Adding the chillies whole: slice them into strips as directed so their flavour reaches the sauce.
• Boiling too hard: bring the water to the boil, then avoid prolonged cooking that can toughen the prawns.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions