Udang Balado Padang (Minangkabau Crispy Prawns & Potatoes in Sweet-Fiery Red Chili Glaze) – Authentic Indonesia Recipe
West Sumatran balado technique tossing crispy prawns and potatoes in a bright, fragrant red chili-lime sauce.
- Country of Origin
- 🇮🇩 Indonesia (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Plump tiger prawns, Crispy golden potato wedges, Steamed white rice, Coarsely pounded red chilies, Shallots
Ingredients for Udang Balado Padang (Minangkabau Crispy Prawns & Potatoes in Sweet-Fiery Red Chili Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump tiger prawns, prepped into bite-sized pieces
- 1.5 cups crispy golden potato wedges, washed and trimmed
- 1 cup steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with coarsely pounded red chilies
- 1.5 tbsp traditional Indonesia seasoning (shallots, ripe tomato, kaffir lime leaves, lime juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and coarsely pounded red chilies for 2–3 minutes until softened and fragrant.
- Add plump tiger prawns and crispy golden potato wedges along with shallots, ripe tomato, kaffir lime leaves, lime juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed white rice and serve straight from the skillet.