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Javanese Sugar Shrimp (Udang Gula Jawa) Recipe

Javanese Sugar Shrimp (Udang Gula Jawa) Recipe

Javanese Sugar Shrimp (Udang Gula Jawa) Recipe

Javanese sugar, or gula jaw a, is a very distinct, dark brownish-red packed sugar that usually comes in cylindrical blocks. It is not the same as the typical palm sugars found in western markets that are light brown or tan in color. For this recipe you can substitute dark brown sugar if you really can’t find Javanese sugar, though the flavors will differ to quite an extent. If you don’t have a complete Asian grocery story in your area, it is well worth it to purchase it from an online store as you can store this sugar in a zip-lock bag in the refrigerator indefinitely. Succulent shrimp glazed with this unforgettable thick sweetness and the bright accents of lime leaves will have your family or guests begging for the recipe.

Ingredients :

    • 11/2 lb (750 g) medium fresh shrimp shelled and deveined, tails left on
    • 2 tablespoons oil
    • 1 tablespoon unsalted butter
    • 10-14 cloves of garlic, minced
    • 2 heaping tablespoons tomato paste
    • 10 kaffir lime lives (substitute 1 heaping teaspoon of grated lime zest)|
    • 1/2 large tomato, diced
    • 1/cup (125ml) water
    • 2 tablespoons soy sauce
    • 1 teaspoon paprika
    • 1 heaping cup of dark brown sugar or maple sugar (or Indonesian palm sugar)
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon salt
    • 3/4 teaspoon freshly ground black pepper

Method :

    1. Rinse the shrimp under cold water and drain.
    2. Heat the oil and butter in a wok over high heat. Sauté the garlic for 1 to 2 minutes until it becomes a golden brown and fragrant.
    3. Combine the tomato paste and kaffir lime leaves or lime zest into the garlic; stir until the paste is dissolved.
    4. Toss in the shrimp and add the tomatoes, water, soy sauce, paprika, dark brown sugar, lime juice, salt, and pepper. Sauté for just another minute until shrimp has turns a bright orange pink color. Garnish with shredded kaffir lime leaves.