Shrimp Cooked in Oyster Sauce

Name: Shrimp Cooked in Oyster Sauce (Udang Masak Saus Tiram)
Yield: Makes 4 servings as part of a multicourse meal
Cuisine: Indonesian
Ingredients: 2 tablespoons kecap manis; 1 tablespoon soy sauce; ¼ cup (60 ml) + 1 tablespoon water, divided; 3 tablespoons oyster sauce; ½ teaspoon cornstarch; ¼ cup (60 ml) vegetable oil, plus more as needed; ½ teaspoon ground white or black pepper; 1 small green or red bell pepper, sliced; 2 medium-hot finger-length chilies, such as Fresno, serrano, or cayenne, seeded (optional) and sliced, or 1 tablespoon sambal oelek (optional); 1 lb (450 g) jumbo (26/30) raw tail-on shrimp, peeled and deveined; 1 small yellow onion, sliced; 5 cloves garlic, minced; 1 teaspoon fine sea salt

Udang Masak Saus Tiram

Preparation info

Makes
4
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

This is an easy and delicious weeknight meal with rice and a vegetable side dish. I’d cook it more often, if only my son liked shrimp! Frozen shrimp usually has salt added, so you may want to reduce the amount of salt to ½ teaspoon.

Ingredients

1 lb (450 g) jumbo (26/30) raw tail-on shrimp, peeled and deveined
1 teaspoon fi

Asia
Indonesia
Fish course
Side dish
Dinner
Pescatarian
South East Asia

Method

Toss the shrimp with the salt and white pepper in a medium bowl and marinate for 15 minutes. Pat dry with paper towels so the shrimp don’t splatter when entering the oil.

Heat the oil in a wok or large, heavy skillet over medium-high heat until shimmering hot. Add the shrimp and stir and cook until they just turn pink, 1–2 minutes. Transfer to a plate lined with paper towels.