Udang Bakar
(Indonesian Roast Prawns)

Name: Udang Bakar
Yield: 2
Cuisine: Indonesian
Ingredients: 6 large green prawns (U10); 1 clove garlic, crushed; Vegetable oil, for oiling; Steamed jasmine rice, for serving; Lime wedges, for serving; Sambal oelek or Sambal Terasi, for serving; 2 teaspoons tamarind liquid; 1 teaspoon kecap manis; ½ teaspoon sambal oelek; ½ teaspoon shaved gula jawa; ¼ teaspoon terasi/belacan, toasted

I love the presentation of these prawns (‘udang’ in Indonesian) with their heads and tails intact but the meat easily accessible. While udang bakar would traditionally have been grilled over charcoal, these days they can just as easily be baked in the oven for just a few minutes at high heat. This ensures the meat remains firm and juicy while still being perfectly set. Use this versatile sambal rujak marinade on any crustaceans including bugs, rock lobsters or marron, all of which would be best split in half and left in the shell for cooking. This recipe is best made with large prawns (size U10); prawns are graded by an old system referring to how many are in a pound, large ones are U10, meaning there are 10/lb or about 20/kg. See the sambal terasi video below for an easy condiment to spice up your udang bakar. Add a glass or two of Momento Mori’s True Love Waits for a special treat. I’m not sure what possessed winemaker Dane Johns to blend Italian varietals nero d’avaola, sangiovese and lambrusco together – but it makes for one of the most delicious soft reds I’ve ever had!

Serves 2

Ingredients

6 large green prawns (U10)
1 small clove garlic, crushed
Vegetable oil, for oiling
Steamed jasmine rice, for serving
Lime wedges, for serving
Sambal oelek or Sambal Terasi, for serving

Sambal Rujak

2 teaspoons tamarind liquid
1 teaspoon kecap manis
½ teaspoon sambal oelek
½ teaspoon shaved gula jawa
¼ teaspoon terasi/belacan, toasted

Method

Make Sambal Rujak: Combine all ingredients.
Peel the body shells off the prawns, leaving heads and tails intact.
Split them deeply down the back to butterfly them without cutting all the way through, remove digestive tract and trim off any long feelers. Set aside.
Add garlic to Sambal Rujak and rub all over the prawn meat, place on an oiled wire rack, in a baking dish.
Cover and set aside at room temperature for 15–30 minutes or refrigerate for up to 4 hours. If refrigerating, return to room temperature for 30 minutes or so before cooking.
Preheat oven to 200°C.
Place baking dish in the oven and cook for 5 minutes.
Remove from oven and arrange on a platter.
Serve with steamed rice, lime wedges and sambal oelek or Sambal Terasi on the side.