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Dutch Indo Shrimp Salad (Husaren Sla) Recipe

Dutch Indo Shrimp Salad (Husaren Sla) Recipe

Dutch Indo Shrimp Salad (Husaren Sla) Recipe

The Dutch occupation of Indonesia introduced a number of unfamiliar flavors to the indigenous people that were quickly adopted into the local cuisine. This salad features some of these new flavors, with its rich, creamy dressing of butter, milk, and eggs. This vibrant salad has a beautiful combination of succulent shrimp, fresh vegetables, and juicy, tart pineapple chunks. The contrasting elements create luscious layers of sweet and savory flavors. With fresh ingredients, this salad can be presented in a dramatic tower of eye-popping colors, inviting people to feast with their eyes first. Indonesian salads typically incorporate salty and spicy elements but this Dutch-influenced extravaganza is more mellow in its flavoring.

Ingredients :
Water for boiling 

    • 2 potatoes, peeled and cubed (3/4 lb/300 g)
    • 2 medium carrots, peeled and diced (250 g)
    • 3/4 lb (350 g) fresh shrimp, shelled and deveined
    • 3 large eggs, hardboiled, shelled, and sliced thinly
    • 1/2 cup (250 g) fresh or canned pineapple chunks
    • 1/2 large cucumber, diced (8 oz/ 250 g)
    • 1 medium tomato, diced
    • Romaine lettuce to garnish


    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 cup (250 ml) whole milk
    • 1/8 teaspoon salt + 1/2 teaspoon for the salad
    • 1 teaspoon sugar
    • 1 teaspoon white vinegar
    • 1/4 teaspoon ground nutmeg
    • Freshly ground black pepper to taste
    • 1 large egg yolk

Method :

    1. Fill a medium sized pot with a few cups of water and bring to a vigorous boil over high heat. Boil the potatoes and carrots for approximately 8 to 10 minutes until fork tender. Remove the potatoes and carrots from the pot and set aside to cool (do not throw out the hot water).
    2. Blanche the shrimp in the same pot of boiling water for just about 1 minute until they turn a bright orange pink hue. Drain the shrimp and set aside to cool.
    3. To make the Creamy Dressing, heat the butter in a small pot over medium high heat. Once the butter has melted, toss in the flour and stir vigorously until a smooth, thick paste is formed. Pour in the milk and use a whisk to continuously mix together with the butter-flour paste while adding the salt, sugar, vinegar, nutmeg, and pepper. Whisk rapidly over the heat for 3 to 5 minutes until the mixture reaches a smooth consistency.
    4. Remove from the heat and add the egg yolk while whisking rapidly. Allow the Creamy Dressing to cool to room temperature.
    5. While the dressing cools down, assemble the potatoes, carrots, shrimp, hardboiled eggs, pineapple chunks, cucumber, and tomato on a bed of lettuce on a large serving plate. Before serving, drizzle the Creamy Dressing over the salad.