Udang Bakar Ala Portugis by @chefamirgani

20 min

2 servings

🦐

400 g

Prawns

🥫

1 packet

Tumisan Ikan Bakar Ala Portugis Jenny's sauce mix

🫗

5 ml

Oil

🍲

80 ml

Chicken stock

🧈

14 g

Butter

🍋

1

Calamansi lime

🌶️

1

Red chili pepper

  1. Rinse
    • large prawns

    Rinse 400 g large prawns and pat them dry thoroughly.

  2. Place
    • large prawns
    • Jenny's Portuguese-style grilled fish stir-fry paste

    Place the prawns in a mixing bowl and coat them with half of the Jenny's Portuguese-style grilled fish stir-fry paste.

  3. Marinate
    • large prawns
    • Jenny's Portuguese-style grilled fish stir-fry paste

    Marinate the coated prawns for 10 minutes at room temperature.

  4. Heat
    • cooking oil

    Heat 1 tsp cooking oil in a pan over high heat until the pan is very hot.

  5. Cook
    • large prawns

    Cook the marinated prawns in the hot pan for 2 to 3 minutes per side until pink, opaque, and lightly charred.

  6. Transfer
    • large prawns

    Transfer the charred prawns to a serving plate.

  7. Add
    • Jenny's Portuguese-style grilled fish stir-fry paste

    Add the remaining Jenny's Portuguese-style grilled fish stir-fry paste to the same pan and stir-fry it for 1 minute.

  8. Pour
    • chicken stock

    Pour 80 ml chicken stock into the pan and simmer the sauce for 2 minutes until slightly thickened.

  9. Add
    • butter

    Add 1 tbsp butter and stir until it melts into a glossy sauce.

  10. Pour
    • large prawns

    Pour the glossy sauce over the grilled prawns on the serving plate.

  11. Slice
    • red bird's eye chili
    • calamansi lime

    Slice 1 red bird's eye chili and cut 1 calamansi lime in half.

  12. Garnish
    • red bird's eye chili
    • calamansi lime
    • Prawns

    Garnish the prawns with sliced chili and squeeze calamansi juice over them before serving.

Udang Bakar Ala Portugis by @chefamirgani

20 min

2 servings

🦐

400 g

Prawns

🥫

1 packet

Tumisan Ikan Bakar Ala Portugis Jenny's sauce mix

🫗

5 ml

Oil

🍲

80 ml

Chicken stock

🧈

14 g

Butter

🍋

1

Calamansi lime

🌶️

1

Red chili pepper

Preparation Steps

  1. Step 1/12

    Rinse 400 g large prawns and pat them dry thoroughly.

    🦐large prawns
    🥣mixing bowl

  2. Step 2/12

    Place the prawns in a mixing bowl and coat them with half of the Jenny's Portuguese-style grilled fish stir-fry paste.

    🦐large prawns
    🐟Jenny's Portuguese-style grilled fish stir-fry paste
    🥣mixing bowl
    🖌️basting brush

  3. Step 3/12

    Marinate the coated prawns for 10 minutes at room temperature.

    🦐large prawns
    🐟Jenny's Portuguese-style grilled fish stir-fry paste
    🥣mixing bowl

  4. Step 4/12

    Heat 1 tsp cooking oil in a pan over high heat until the pan is very hot.

    🫗cooking oil
    🥄spatula

  5. Step 5/12

    Cook the marinated prawns in the hot pan for 2 to 3 minutes per side until pink, opaque, and lightly charred.

    🦐large prawns
    🥢tongs

  6. Step 6/12

    Transfer the charred prawns to a serving plate.

    🦐large prawns
    🥢tongs
    🍽️serving plate

  7. Step 7/12

    Add the remaining Jenny's Portuguese-style grilled fish stir-fry paste to the same pan and stir-fry it for 1 minute.

    🐟Jenny's Portuguese-style grilled fish stir-fry paste
    🥄spatula

  8. Step 8/12

    Pour 80 ml chicken stock into the pan and simmer the sauce for 2 minutes until slightly thickened.

    🍲chicken stock
    🥄measuring cup
    🥄spatula

  9. Step 9/12

    Add 1 tbsp butter and stir until it melts into a glossy sauce.

    🧈butter
    🥄spatula

  10. Step 10/12

    Pour the glossy sauce over the grilled prawns on the serving plate.

    🦐large prawns
    🥄spatula
    🍽️serving plate

  11. Step 11/12

    Slice 1 red bird's eye chili and cut 1 calamansi lime in half.

    🌶️red bird's eye chili
    🍋calamansi lime
    🔪knife
    🪵cutting board

  12. Step 12/12

    Garnish the prawns with sliced chili and squeeze calamansi juice over them before serving.

    🌶️red bird's eye chili
    🍋calamansi lime
    🍽️serving plate

Composition

Ingredients

Types

Stock, Meat, Dairy, Fat, Fruit, Citrus

Ingredients

Prawns, Tumisan Ikan Bakar Ala Portugis Jenny's sauce mix, Oil, Chicken stock, Butter, Calamansi lime, Red chili pepper

Notes

Oil (a little), Butter (amount not given), Calamansi lime (for garnish), Red chili pepper (sliced, for garnish)

Allergens

Milk

Dietetics

Dietary regimen

Halal, Gluten-free, Low-carb

Calories

250 kcal

Macro nutrients

Protein: 25g, Fat: 12g, Saturated fat: 5g, Carbohydrates: 8g, Fiber: 1g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 760mg, Calcium: 90mg, Iron: 1.1mg, Potassium: 260mg, Zinc: 1.2mg

Vitamins

Vitamin C: 12mg, Vitamin B12: 1.8µg, Vitamin D: 1.2µg, Vitamin A: 85µg RAE

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, basting brush, tongs, spatula, measuring cup, knife, cutting board, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual Entertaining, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Juicy, Tender, Buttery, Slightly charred, Saucy

Flavors

Savory, Smoky, Rich, Spicy, Tangy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Refrigerate within 2 hours,Reheat until piping hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Freeze without fresh chili and calamansi garnish,Thaw overnight in the refrigerator)