Gulai Udang Padang (makassar-style Coconut Milk Shrimp Paste)
Gulai Udang Padang is a traditional dish from the Makassar cuisine, known for its rich and flavorful coconut milk-based sauce. This dish combines the sweetness of coconut milk with the savory taste of shrimp paste, creating a delightful umami flavor that pairs perfectly with steamed rice.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups coconut milk
- 3 tablespoons shrimp paste
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 teaspoon turmeric powder
- 2 tablespoons tamarind juice
- Salt to taste
- Sugar to taste
- 2 tablespoons cooking oil
Instructions
- Heat the cooking oil in a large pan over medium heat.
- Add the sliced onion, minced garlic, and red chilies. Sauté until fragrant.
- Add the shrimp paste and turmeric powder. Cook for 2 minutes.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the shrimp and cook until they turn pink and opaque.
- Stir in the tamarind juice, salt, and sugar. Adjust the seasoning to taste.
- Serve the Gulai Udang Padang hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pan Knife Cutting board Measuring spoons Measuring cups
Tools
Stove Serving plates Serving spoon
Serving suggestions
Serve the Gulai Udang Padang with a side of steamed rice and a fresh cucumber and tomato salad.
Tips & tricks
For a spicier kick, add more red chilies or a dash of chili flakes to the dish.
Cost
$15