Tumis Sawi Udang - paksoy with shrimps and laksa

Ingredients

• 250 gprawns
• 4shallots
• to tastesalt
• 4 clovesgarlic
• 3red chillies (large)
• 1 bunchpak choi
• 1 tsppalm sugar
• 25 glaksa
• 150 mlwater
• 3 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Finely chop the shallots, garlic and chillies. Cut the pak choi into strips.

2. 2

   Fry the aromatics

   Heat the oil in a wok. Add the shallots, garlic and chillies and fry for 3 minutes.

3. 3

   Cook the prawns

   Add the prawns and fry for 1 minute.

4. 4

   Simmer the sauce

   Add the water, salt, palm sugar and laksa. Let the mixture simmer for 2 minutes.

5. 5

   Add the pak choi

   Stir in the pak choi and simmer for a few minutes more.

What is tumis sawi udang?

Tumis means stir-fried in Indonesian, while sawi refers to leafy greens and udang means prawns. This version combines pak choi and prawns with a short-fried base of shallots, garlic and chillies, then simmers them briefly with laksa.

The quick cooking keeps the greens distinct from the savoury, lightly sweet sauce. Serve it as a main dish or as one part of a larger meal with rice.

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 pak choi contribute some carbohydrates; most of the added fat comes from the oil. Serve with a measured portion of rice and extra vegetables to make a balanced plate.

Build the aromatic base

Fine cuts: chop the shallots, garlic and chillies finely so they cook evenly in the brief frying stage.

Steady heat: warm the oil in the wok before adding the aromatics, then fry them for the stated 3 minutes. Keep them moving so they cook without catching.

Cook the prawns briefly

One-minute fry: add the prawns after the aromatics and fry for 1 minute before adding the liquid. This gives them a head start without keeping them in the pan for the whole simmer.

Doneness: prawns should be opaque and firm when cooked through. If yours are unusually large, check one at the end and continue cooking only as needed.

Add the greens at the end

Pak choi strips: cut the leaves and stems into strips so they are easy to stir through the sauce.

Short finish: add the pak choi after the 2-minute simmer and cook for just a few minutes more. Stop when it has softened to your liking but still holds its shape.

Balance the sauce

Water and laksa: the 150 ml water creates the simmering liquid, while the 25 g laksa provides the recipe’s distinctive seasoning. The recipe does not specify the form of laksa, so use the type you have and adjust salt to taste.

Palm sugar: this adds a little sweetness alongside the salt and chilli. Taste the sauce before serving and make any final salt adjustment then.

What to serve alongside

Rice: steamed rice is a simple partner for the savoury sauce and makes the meal more filling.

Fresh contrast: serve with cucumber or another crisp vegetable if you would like a cooler contrast to the chilli.

Recipe notes & tips

• Prepare and chop all the ingredients before heating the wok, since the cooking stages move quickly.
• Use a wok or a wide frying pan so the ingredients can be stirred without crowding.
• Cut the pak choi into similar-sized strips for more even cooking.
• Add salt gradually because the laksa may already be seasoned.
• Check the prawns and pak choi near the end rather than simmering them longer than needed.

Variations

• Milder chilli: remove the chilli seeds or use fewer chillies.
• More greens: add extra pak choi while keeping an eye on the pan so it cooks evenly.
• Crisp finish: serve with sliced spring onion for a fresh garnish.
• Rice pairing: spoon the stir-fry over steamed rice to catch the sauce.
• Less sweet: reduce the palm sugar to suit your taste.

Common mistakes to avoid

• Crowded wok: the ingredients may cook unevenly; use a wide pan and stir regularly.
• Burnt aromatics: lower the heat if the shallots, garlic or chillies begin to catch.
• Overcooked prawns: keep to the brief fry and simmer, then check for opacity and firmness.
• Mushy pak choi: add it at the end and stop cooking once it reaches the texture you prefer.
• Over-salted sauce: add salt gradually and taste before making a final adjustment.

How to store

Refrigerate leftovers in a covered container and use 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