Shrimp in Butter and Sweet Soy Sauce (Udang Goreng Mentega)

I often make this dish. My husband loves it. It’s one of many recipes my mother gave me. She also made the dish quite often when me and my siblings were still living at home. Very simple yet good Indonesian recipe. It’s not typical, but people in Indonesia make it often. You can also use all the same ingredients to make another dish using Squid, instead of shrimp, and two more additional ingredients, and water. And I call it Lime Squid in Butter and Sweet Soy Sauce. You can click to find the recipe.

1 lb big or medium size shrimps (usually about 10-12)
2 tbp butter
4 tbps soy sauce
4 tbps worcestershire sauce
2 tbps sweet soy sauce (you can find this in Asian grocery store)
1/2 tsp white pepper
2 cloves of garlic, smash an chopped
1 medium onion, cut length-wise

Wash and keep shrimps on the shell. All you need to do is cut of the tails and heads. When the shrimps are all cleaned up, make a cut along the outter edge of back side of the shrimp, so the shrimps would absorb all the seasonings. Set aside.

Melt butter in a pan, put in garlic and stir fry for 2 minutes. Put in onion, stir fry until onion is translucent. Pour in the soy sauce, sweet soy sauce, and worcestershire sauce, let it comes to a boil. Put in shrimps, stir fry until the shrimps are coated, and seasoned with pepper. When the shrimps turn pink, remove, and serve!

Eat them while they are hot with steamed white rice. Enjoy!


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