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Authentic Udang Goreng Masak Kecap shrimp dish

Authentic Udang Goreng Masak Kecap (Indonesian Sweet Soy Fried Shrimp)

A rich, savory, and beautifully caramelized Indonesian shrimp dish. Plump shrimp are fried to perfection and tossed in a thick, sticky glaze of sweet soy sauce (kecap manis), garlic, onions, and mild chilies. A true testament to the Chinese-Indonesian culinary heritage
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 Peoples
Course: Main Course
Cuisine: Indonesian / Peranakan (Southeast Asian)
Calories: 280
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 400 grams approx. 14 oz large shrimp (udang jerbung or tiger prawns), shells intact but whiskers/antennae trimmed off
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon fine sea salt for marinating
  • 1/2 teaspoon ground white or black pepper for marinating
  • 3 cloves garlic roughly chopped
  • 1/2 large yellow onion bawang bombay, roughly chopped
  • 3 large red chilies seeds removed, roughly chopped
  • 2 large green chilies seeds removed, roughly chopped
  • 1/4 teaspoon fine sea salt for the sauce
  • 1/4 teaspoon ground white or black pepper for the sauce
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons Indonesian sweet soy sauce kecap manis
  • 1 tablespoon oyster sauce
  • 2 tablespoons neutral cooking oil such as canola or sunflower oil for sautéing
  • Additional neutral oil for shallow frying the shrimp

Equipment

  • 1 A large wok or a heavy-bottomed skillet
  • 1 A mixing bowl
  • 1 A sharp chef's knife and cutting board

Instruction
 

  1. The Marination and Initial Fry:
    Begin by thoroughly cleaning the shrimp. You may choose to leave the shells on for extra flavor (a traditional Indonesian preference) or peel them while leaving the tails intact for a more elegant presentation. Place the cleaned shrimp into a mixing bowl and toss them with the fresh lime juice, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Ensure every piece is well-coated. Let the shrimp rest at room temperature for precisely 20 minutes.
    Once marinated, pour enough oil into your wok to shallow fry the shrimp. Heat the oil over medium heat. Carefully drop the shrimp into the hot oil. Fry them briefly until they turn a beautiful opaque pink and are just cooked through (about 2-3 minutes). Do not overcook them, as they will return to the wok later. Remove the shrimp with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
  2. Building the Aromatic Base:
    Carefully discard the excess frying oil, leaving only about 2 tablespoons in the wok. Return the wok to medium-high heat. Add your roughly chopped garlic and yellow onion. Sauté this mixture continuously for about 2 minutes, or until the onions become translucent and the kitchen is filled with a rich, fragrant aroma. Next, toss in your chopped red and green chilies. Continue to stir-fry for another minute until the chilies slightly soften and wilt, releasing their natural oils into the pan.
  3. Crafting the Caramelized Glaze:
    Lower the heat slightly to prevent burning. To the aromatic mixture in the wok, add the 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of sugar, the oyster sauce, and the star of the show—the 2 tablespoons of sweet soy sauce (kecap manis). Stir everything together vigorously. Allow the sauces to bubble and reduce for about 60 seconds. You are looking for the sauce to thicken into a sticky, glossy glaze that coats the back of your spatula.
  4. The Final Toss:
    Return the fried shrimp to the wok. Toss the shrimp in the bubbling, dark sauce, ensuring every single piece is completely enrobed in the sticky glaze. Stir-fry for a final 1 to 2 minutes so the shrimp can absorb the complex flavors of the soy, garlic, and chilies while reheating perfectly.
    Remove from the heat immediately. Transfer to a warmed serving platter and serve instantly alongside steaming hot rice.