Plump, tender shrimp simmered in a complex, mildly spicy sauce form the heart of this classic Udang Saos Padang. By balancing the savory depth of oyster and hoisin sauces with the brightness of fresh tomatoes and aromatic ginger, this stir-fry delivers a nuanced, restaurant-quality taste that works just as well for a quick weeknight dinner as it does for a weekend seafood feast.
The base relies on a fragrant blend of mashed chilies, garlic, and onions, which creates a thick, glossy coating that clings beautifully to the shrimp and fish balls. Adding corn cobs provides a subtle, natural sweetness that cuts through the savory notes, while the optional corn starch slurry ensures a silken, clinging texture that is best enjoyed scooped over a generous portion of steaming white rice.
This is the type of home-cooked meal where the sauce is just as important as the seafood itself, inviting you to keep a piece of bread or extra rice handy to soak up every drop. It is a straightforward yet deeply satisfying way to elevate frozen or fresh shrimp into something memorable without spending hours over the stove.
Read Full StoryIf you enjoy the bold, aromatic spice profile of these shrimp, you will likely appreciate the iconic Padangnese chili crabs, which share that signature zesty sauce base. Exploring these vibrant, saucy seafood dishes is a great way to dive deeper into Indonesian coastal flavors. For those looking to branch out into international comfort food, you might also consider trying a hearty Estonian meat sauce, which offers a contrasting yet equally satisfying approach to building depth in a quick dinner.
Key Ingredients
- Shrimps: These are the primary protein source that define the main character of the dish.
- Fish balls: These add a distinct texture and supplement the seafood profile of the meal.
- Oyster sauce: Provides the essential savory, umami base for the characteristic Padangnese sauce.
- Hoisin sauce: Contributes a signature sweetness and depth to the thick, glossy sauce.
- Red chilies: These provide the necessary heat and vibrant color base for the mashed spice paste.
- Ginger: Used to sauté and infuse the dish with a sharp, aromatic warmth.
- Corn starch: Acts as the thickening agent to create the rich, coating consistency of the sauce.
- Garlic: Forms the pungent foundation of the mashed spice mixture for depth.
More Indonesian and Comforting Sauce-Based Classics
- If you are in the mood for more authentic Padang-style dishes, try the Padangnese thick omelette, which is a perfect crispy and herbaceous side to balance the heat of the shrimp.
- To explore the versatility of yogurt-based gravies, the cracked wheat bulgar balls provide a unique textural experience that mimics the comforting, saucy nature of a seafood feast.
- For another vegetable-forward take on rich, creamy sauces, the stuffed zucchinis in yogurt sauce are an excellent way to continue your journey through traditional dishes that rely on a savory, slow-simmered finish.
Udang Saos Padang (Shrimps With Padangnese Sauce)
Comments: Likes:Ingredients
Mashed Spices
Instructions
Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →