The Chef

Restaurants

Meals

Drinks

Restaurants›dewi sri hillegersberg›Pindang Udang Recipe

Pindang Udang Recipe

Name: dewi sri hillegersbergs PINDANG UDANG Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g raw medium shrimp (peeled, tails optional, deveined); 1.5 l water; 4 pcs shallots; 3 pcs garlic cloves; 3 pcs fresh red chilies (bird’s eye or red Thai, adjust to heat); 1 pcs fresh red long chile or red bell pepper (for color, optional); 20 g galangal (or ginger if unavailable), thinly sliced; 2 pcs lemongrass (sereh), 2 stalks bruised and tied; 4 pcs kaffir lime leaves (limoenblad), torn; 10 g turmeric (fresh) or turmeric powder; 1 tbs palm sugar (or brown sugar); 1 tbs tamarind paste (or asam jawa diluted), or lime juice; 2 tsp fish sauce; 1 tsp salt; 2 tsp vegetable oil; 200 g straw mushrooms (stro paddenstoeltjes) or button mushrooms, halved; 1 pcs tomato, cut into wedges; 100 g green beans or long beans, cut into 3 cm pieces (optional); 10 g fresh coriander (cilantro) leaves; 2 pcs fresh scallions (spring onions), sliced; 2 pcs shallots (for paste); 1 pcs garlic (for paste); 4 pcs dried red chilies (rehydrated) or extra fresh chilies; 1 pcs candlenuts or macadamia (for creaminess, optional); 0.5 tsp shrimp paste (terasi), toasted lightly (optional); 1 tsp cooking oil; 2 pcs fresh lime wedges; 1 tbs frying oil (for crisping, optional)

Inspired by dewi sri hillegersberg

Time40m

Serves4

zuid-sumatraanse pittige garnalensoep, sereh, limoenblad, stro paddestoeltjes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bouillon & aromatics

1 1/8 lb (500 g) raw medium shrimp (peeled, tails optional, deveined)

6 1/3 cup (1.5 l) water

4 pcs shallots

3 pcs Garlic cloves

3 pcs fresh red chilies (bird’s eye or red Thai, adjust to heat)

1 pcs fresh red long chile or red bell pepper (for color, optional)

0.71 oz (20 g) galangal (or ginger if unavailable), thinly sliced

2 pcs lemongrass (sereh), 2 stalks bruised and tied

4 pcs kaffir lime leaves (limoenblad), torn

1/3 oz (10 g) turmeric (fresh) or turmeric powder

1 tbs palm sugar (or brown sugar)

1 tbs tamarind paste (or asam jawa diluted), or lime juice

2 tsp Fish sauce

1 tsp Celtic sea salt

2 tsp Tuscany sunflower oil

Mushrooms & vegetables

7.05 oz (200 g) straw mushrooms (stro paddenstoeltjes) or button mushrooms, halved

1 pcs tomato, cut into wedges

3 1/2 oz (100 g) green beans or long beans, cut into 3 cm pieces (optional)

1/3 oz (10 g) fresh coriander (cilantro) leaves

2 pcs fresh scallions (spring onions), sliced

Sambal (spice paste)

2 pcs shallots (for paste)

1 pcs garlic (for paste)

4 pcs dried red chilies (rehydrated) or extra fresh chilies

1 pcs candlenuts or macadamia (for creaminess, optional)

1/2 tsp shrimp paste (terasi), toasted lightly (optional)

1 tsp cooking oil

To finish

2 pcs fresh lime wedges

1 tbs frying oil (for crisping, optional)

Method

Bouillon & aromatics

Prepare aromatics

Lightly smash the lemongrass stalks with the back of a knife and tie them into knots or keep whole. Tear the kaffir lime leaves to release aroma. Slice galangal and turmeric if using fresh. Set aside.

Make broth base

In a 3–4 L pot, heat 2 tsp vegetable oil over medium heat. Add sliced galangal and turmeric and briefly sauté 1 minute to release aroma. Add the bruised lemongrass and torn kaffir lime leaves, then pour in 1.5 liters of water. Bring to a gentle simmer.

Simmer broth

Add 1 tsp salt and 1 tbs palm sugar to the simmering water. Lower heat and simmer with the aromatics for 10 minutes to infuse flavor. Keep the pot partially covered.

Season

After simmering, stir in 2 tsp fish sauce and 1 tbs tamarind paste (or 1 tbs lime juice if using). Taste and adjust salt/sugar/acid to balance sour-spicy-salty-sweet typical of pindang.

Sambal (spice paste)

Prepare sambal

If using dried chilies, soak in warm water 10 minutes until soft then drain. In a blender or mortar and pestle, combine shallots, garlic, red chilies (fresh or rehydrated), candlenut (if using), and toasted shrimp paste. Grind/blend into a coarse paste, adding 1 tsp cooking oil to help blend. Alternatively, finely mince by hand.

Fry sambal

Heat 1 tsp oil in a small skillet over medium heat. Fry the paste 2–3 minutes until fragrant and the raw smell is gone, stirring constantly to avoid burning. Add the fried paste to the simmering broth and stir to dissolve evenly. Simmer 3–4 minutes to marry flavors.

Mushrooms & vegetables

Add vegetables

Add the halved straw mushrooms, tomato wedges, and green beans to the broth. Simmer 3–4 minutes until vegetables are just tender but still have texture.

Shrimp

Cook shrimp

Increase heat to medium-high so broth returns to a gentle simmer. Add the peeled shrimp and cook 2–3 minutes, or until shrimp turn pink and opaque. Avoid overcooking to keep shrimp tender.

To finish

Taste the soup and adjust seasoning: add more fish sauce for saltiness, palm sugar for sweetness, or lime juice for acidity. If you prefer extra heat, add sliced fresh chilies to the pot or serve on the side.

Ladle the pindang udang into bowls. Garnish with sliced scallions and fresh cilantro leaves. Serve with lime wedges on the side so diners can squeeze additional juice to taste.

Optional crisp garnish: heat 1 tbs frying oil until hot and quickly crisp a few extra sliced shallots or thin chili rings for 20–30 seconds; drain on paper towel and sprinkle over each bowl.