Udang balado
Udang balado is a chili-based shrimp dish from West Sumatra, where it is a common part of Minangkabau cuisine. It features shrimp cooked in a vibrant red chili paste known as sambal balado, which is one of the core flavor bases in West Sumatran cooking.
This sambal is made by grinding or blending red chilies with shallots, garlic, tomatoes, and sometimes lime juice, then sautéing the mixture in oil until the rawness is cooked off and the sauce becomes thick and aromatic. The dish is known for its sharp, savory, and spicy character, with the chilies providing heat while the shrimp contribute a natural sweetness and briny depth.
The preparation of udang balado begins by cleaning and deveining the shrimp, which are often cooked with their shells on to retain flavor. Read more
The chilies used in the sambal are typically fresh red ones, either large or small depending on the desired heat level, sometimes mixed with bird’s eye chilies for a sharper kick. The blended mixture is slowly sautéed until fragrant, at which point the shrimp are added and cooked just until tender.
The cooking process is relatively fast, preserving the firm texture of the shrimp and allowing the sauce to cling tightly to each piece. Udang balado is commonly served as part of a rice-based meal, alongside other Minangkabau dishes such as rendang, gulai, or boiled cassava leaves.
Like many West Sumatran foods, it emphasizes bold, straightforward flavors with minimal sweetness and no use of coconut milk, unlike some other regional Indonesian shrimp dishes. Its intensity makes it particularly appealing to those who favor spicy food, and its preparation requires no elaborate technique, making it a staple in both home kitchens and local food stalls.
In Padang-style restaurants, which are widespread across Indonesia, udang balado is one of the many dishes laid out behind glass displays and served alongside rice in the hidang system, where multiple small portions are brought to the table at once.
Its visibility in these settings has helped popularize the dish beyond its regional origins, and it is now a recognized part of Indonesian culinary identity. The dish also adapts well to different proteins such as eggs, anchovies, or tofu, but shrimp remains one of the most favored versions due to its firm bite and natural compatibility with the chili paste.
