Balado Shrimp
In this recipe
About this recipe
Udang balado cooks fast. The key is not overcooking the shrimp so they stay tender.
Peel the bodies, leave tails if you like, and remove the dark vein.
Cook the balado first, then add shrimp only in the last minutes.
Prep & cook time
- Prep15 minutes
- Cook15 minutes
- Total30 minutes
- Servings4 servings
- LevelEasy
Tools you need
- Skillet
- Blender
- Knife
Ingredients
- 400 g medium shrimp, cleaned
- 10 red chilies
- 5 bird’s-eye chilies
- 6 shallots
- 3 garlic cloves
- 1 tomato
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 kaffir lime leaf
- 3 tablespoons oil
Directions
- Blend chilies, shallots, garlic, and tomato.
- Sauté with the lime leaf until fragrant and oily. Season.
- Add shrimp and toss 3–5 minutes until pink and just cooked.
- Do not overcook. Remove from heat.
- Serve hot with rice.
Kitchen tips
- Shrimp are done when they curl and turn orange-pink.
- If watery, raise the heat briefly to reduce.
- Petai beans add a stronger aroma if you like them.
Serve with
- Steamed rice
- Fresh vegetables
- Fried tofu
- Shrimp crackers
How to store
Best the same day. Refrigerate at most 1 day.
Common mistakes
- Cooking shrimp until rubbery.
- Under-cooking the balado paste.
- Leaving the vein so the shrimp taste muddy.