Udang Saus Padang-Tiram
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INGREDIENTS
- Shrimps (preferrably small)
- Salt (just enough)
- Sugar (about 2-3 spoonfuls)
- Garlic (bawang putih) OR onions (bawang bombai)
- Frying/ cooking oil (minyak goreng)
- Oyster sauce/ saus tiram (brand: Lee Kum Kee Panda
- Chili sauce (saus sambal)
- Tomato sauce
INSTRUCTIONS
1. Peel off shrimp skin, wash it thoroughly several times. After cleaned, sprinkle salt all over peeled shrimps, make sure all surfaces of the shrimps have been covered with salt.
2. Fry shrimp with medium amount of oil. Shrimps do not need to be fully soaked in oil. Fry until pinkish color, not too hard & not too soft.
3. Tiris the shrimps so they aren't too oily.
TO MAKE THE SAUCE:
4. Put oil on the pan. Toss in garlic/ onions, fry in oil until fragrant.
5. Put in tomato sauce, chili sauce, oyster sauce, and sugar. Add water to make the sauce less thick. Taste to make sure it's the right flavor.
6. Turn off stove. Move the shrimps & sauce to plate.
NOTES
catherine37
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (56g) | ||
| Recipe Makes: 1 | ||
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| Calories: 13 | ||
| Calories from Fat: 1 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 293.4mg | 10 % | |
| Potassium 185.4mg | 5 % | |
| Total Carbohydrate 3g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 2.2g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 13
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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