Udang Goreng Berlada

by Lisa K. on Wed, May 16, 2018

Scrumptious prawns fried up quickly is a great little meal for your family. It uses most of your store cupboard essentials and pairs wonderfully with rice or even a bowl of noodles.

A quick and delicious stir-fry

Serves 2 - 3 people

Serve with a side of sambal belacan and some fresh ulam.

If the paste is too spicy for your taste buds, add 1 tbsp. of tamarind juice to balance out the spice.

Foodster's Verdict

Udang Goreng Berlada


  • Preparation
  • Total
    15 pieces prawns (shell on, de-veined)
    1 tsp. turmeric powder
    4 tbsp. cooking oil
    6 pieces dried chillies
    6 red chillies
    6 shallots
    2 cloves garlic
    4 tbsp. cooking oil
    1 tbsp. tomato sauce
    1tsp. sugar
    ½ tsp. salt
    2 tbsp. water


1. Run a pair of scissors or knife along the back of the prawn shell. Remove the black vein. Do not peel of the shells.

2. Toss the prawns in turmeric powder and pan fry it on high heat until just cooked. Set it aside and discard used frying oil.

3. Pound the dried chillies, fresh chillies, shallots and garlic using a mortar and pestle.

4. Sauté the pounded ingredients until the paste shrinks and oil splits.

5. Add the tomato sauce and prawns back into the pan. Gently stir until the sauce coats each prawn evenly.

6. Season with salt and sugar to taste.

We love our food spicy! And that goes down a treat with a cold glass of F&N Seasons Ice Peach Tea

Happy cooking!