Ingredients

  • Serves 2-4 people
  • 1 kg shrimp

  • 50 g carrots, cut into ½ cm thick, 4 cm long

  • 50 g cucumber, cut into ½ cm thick, 4 cm long

  • 20 g spring onion, cut oblique to 1 cm thickness

  • Ground spices (A):

    9 pcs shallots

  • 5 cloves garlic

  • 5 pcs candlenut

  • 10 g ginger

  • 10 g turmeric

  • 1 lemongrass, smashed

  • 30 ml cooking oil 

  • 10 ml of water

  • Seasoning:

    19 g brown sugar

  • 14 g rice vinegar

  • 3 g salt

  • 7 g chicken stock powder

Udang Acar Asam Manis (Sweet and Sour Pickled Prawns)
Recipe Courtesy of
Awan

Udang Acar Asam Manis (Sweet and Sour Pickled Prawns)

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Udang Acar Asam Manis is shrimp cooked with aromatic pickle. In this recipe, the normally sour pickle is balanced with a sweetness that makes it less tart and much more palatable. A combination of the shrimp and the vegetables makes this a healthy, mouth watering, and versatile dish. Served as an appetizer, or a snack, or as a side dish to go with white rice.
  • Easy
  • 30 min
  • 15 min
  • 10 min
  • 3 steps
  • 16 Ingredients
  • Easy
  • 3 steps
  • 16 Ingredients
  • 30 min
  • 15 min
  • 10 min

Directions

  1. Prepare the shrimp

    • Shell the shrimps and clean them thoroughly. Set aside.

    The type, size, and amount of shrimps can be adjusted to your preference. Choose shrimps that are still fresh.



  2. Blend the spices

    • Blend ingredients (A). Then saute with lemongrass over medium heat for 15 minutes. Cooked spices will usually be darker in color and the oil will separate from the paste.

    Blend the spices


  3. Add the carrots

    • After the spices are cooked, add carrots. Stir and cook the carrots until half done, then add water and seasoning. Then stir again until well mixed.
    Add the carrots


  4. Add the prawns and cucumber

    • Lastly, add the cucumber and shrimp, stir until the shrimp turn pink and the water is reduced. Turn off the heat.
    Add the prawns and cucumber


Plate and Serve!

  • Prepare a serving plate, and transfer the sweet and sour pickled prawns to the serving plate. Garnish with spring onions and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 kg shrimp

    • 50 g carrots, cut into ½ cm thick, 4 cm long

    • 50 g cucumber, cut into ½ cm thick, 4 cm long

    • 20 g spring onion, cut oblique to 1 cm thickness

    • Ground spices (A):

      9 pcs shallots

    • 5 cloves garlic

    • 5 pcs candlenut

    • 10 g ginger

    • 10 g turmeric

    • 1 lemongrass, smashed

    • 30 ml cooking oil 

    • 10 ml of water

    • Seasoning:

      19 g brown sugar

    • 14 g rice vinegar

    • 3 g salt

    • 7 g chicken stock powder

    Nutrition
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