Stir Fry Udang

Main Ingredients

  • 5 prawns, remove the head, skin and tail on
  • 2 tablespoons sambal matah (see pantry)
  • 1 cup bumbu be pasih (see pantry)
  • ¼ cup coconut milk
  • ¼ cup chicken stock
  • 1 tablespoon salt
  • Oil to saute
  • 1 piece lime leaf
  • 1 stalk lemongrass
  • 1 piece salam leaf
  • 1 tomato, chopped


  • Lemon basil sprigs
  • Lemo (Balinese lime), halved


  • Heat oil in the pan, saute bumbu be pasih with lime leaf, salam leaf and lemongrass until fragrant and then add the prawns and chopped tomato.
  • Add chicken stock and coconut milk.
  • Cook on the low heat until prawns are cooked then remove them and put to one side. In the meantime, keep reducing the sauce and seasoning with salt.
  • Place on the serving plate with sambal matah on top and garnish with sprigs of lemon basil and halved lemo.


Paste Ingredients:

  • 8 pcs big red chilli
  • 6 cloves garlic, peeled
  • 1 cup shallot, peeled
  • ½ cup turmeric, peeled
  • 1 knob ginger, peeled
  • ¾ cup candlenut, dry roasted
  • 1 tablespoon coriander seeds
  • 1 tablespoon shrimp paste, toasted
  • 1 tomato, chopped

Other Ingredients:

  • ½ cup vegetable oil
  • 1 tablespoon tamarind pulp (lime juice to substitute)
  • 5 pcs salam leaves
  • 4 stalks lemongrass, white part only and bruised
  • Salt to taste


  • Pound the coriander seeds to a fine powder in a mortar and pestle.
  • Keep the tomato, lemongrass and salam leaf to one side.
  • Pulse the rest of the ingredients in a blender until you have a smooth consistency for a paste.
  • Add the oil and fry out the paste with lemongrass, tomato and salam leaf.
  • Cook for 20-25 minutes in a saucepan on a low heat, stirring continuously to release all the natural fragrances and flavours.
  • The paste is ready when most of the natural moisture has been reduced and the consistency is of a dry paste with a film of oil on top.



  • 8 pieces shallots
  • 2 stalks lemongrass
  • 3 pieces red birds eye chilli, seeds intact
  • ½ teaspoon dried shrimp paste
  • 3 pieces Balinese lime, juiced
  • 2 tablespoons coconut oil


  • Finely chop shallots, lemongrass and chillies.
  • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
  • Use your fingertips to lightly mix together with the oil.
  • Serve immediately. 
45 minutes
2 portions