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Tamarind Roasted Shrimp (Asem Udang Bakar) Recipe

Tamarind Roasted Shrimp (Asem Udang Bakar) Recipe

Tamarind Roasted Shrimp (Asem Udang Bakar) Recipe

One of the best aspects of Indonesian cooking is the grilled seafood. Natural wood or charcoal grilling isn’t always feasible in home kitchens of course, so we find ways of getting around our lack of a grill by using a broiler and still manage to recreate savory delicacies like these Tamarind Roasted Shrimp. If you do happen to have a grill, put it to good use with this easy recipe and turn this dish into its authentic form with that unmistakable smoky essence. Tamarind has an intensely piquant flavor, but unlike lime or lemon, it has an underlying sweetness to it. Succulent shrimp dressed with thick tama-rind concentrate, lightly broiled make for a super easy and quick dish. Salty and tangy, Tamarind Roasted Shrimp give the illusion of feasting on fresh seafood on an Indonesian beach with the scent of rolling ocean waves crashing nearby.

Ingredients :

    • 16 large fresh shrimp, shelled, tail left on
    • 5-7 cloves garlic, finely minced
    • 1/2 cup tamarind concentrate
    • 3 tablespoons soy sauce
    • 11/2 tablespoons sugar
    • 4 tablespoons butter

Method :

    1. Mix all the ingredients, except the butter, in a medium sized bowl until thoroughly combined. Allow the shrimp to marinate for 1/2 an hour in the mixture or overnight.
    2. Pre-heat the oven to high broil.
    3. Arrange the shrimp on a non-stick baking sheet. Divide the butter equally between the shrimp, placing a small dollop on each.
    4. Broil the shrimp for approximately 3 minutes on each side until pink. Serve warm.

SERVES 4
PREPARATION TIME : 5 MINUTES + 1/2 HOUR MARINATING TIME
COOKING TIME : 6 MINUTES