Home > Udang Bakar Madu (Honey Grilled Shrimp)

Udang Bakar Madu (Honey Grilled Shrimp)

Posting Date: 07/15/20

Udang Bakar Madu (Honey Grilled Shrimp) is finger licking delicious. The marinade sauce is sweet from the honey and sweet soy sauce, slightly salty from the oyster sauce, slightly hot from the chili sauce, and slightly tart from the ketchup. The sauce is so delicious that you will be licking your finger. I serve the grilled shrimp with the marinade sauce on the side so that I can dip the shrimp in the sauce. I grill the shrimp with the skin on so that it won't overcook and thus, it will be juicy. However, you can also peel the shrimp before marinating it. Peeling the shrimp will make it more flavorful but you must be careful not to overcook it. I serve the shrimp with baked homemade french fries because the dipping sauce is so delicious with the fries, rice, and shrimp. Traditionally, the dish is served with rice only. So, you don't need to serve it with fries if you don't want. In the recipe, I use 1/2 tablespoon of chili sauce and it makes the dish mild. You can use more or less chili sauce depending on you tolerance to heat.

This recipe serves 2 people.

Ingredients:

20 jumbo size shrimp, deveined and legs removed. If you prefer, you could peel off the skin of the shrimp. Peeling the skin will make it easier for the marinade to penetrate the shrimp making it more flavorful. However, leaving the skin on will make it more juicy since it is harder to overcook the shrimp with the skin. I prefer to grill the shrimp with the skin because I reserve the marinade, heat it, and serve it on the side as a dipping sauce.
1 lime
For marinade sauce: 3 cloves of garlic, minced
For marinade sauce: 1 tablespoon vegetable oil
For marinade sauce: 4 tablespoons honey
For marinade sauce: 2 tablespoons ketchup
For marinade sauce: 2 tablespoons oyster sauce
For marinade sauce: 2 tablespoons sweet soy sauce
For marinade sauce: 1/2 tablespoons sriracha or your preferred chili sauce. You can add more chili sauce if you have high tolerance to heat.
For marinade sauce: 1/2 teaspoon salt
For marinade sauce: 1/2 teaspoon black pepper
For marinade sauce: 1/2 teaspoon coriander powder
For marinade sauce: 1/2 teaspoon dried parsley. You could also use minced fresh parsley if you don't have dried parsley.
Optional: 5 skewers if you are going to grill the shrimp on BBQ. If you use grilling pan, you don't need the skewers.
vegetable oil to brush the BBQ grates or grilling pan so that shrimp won't stick
Optional: lime wedges
Optional: french fries or fried potato
warm cooked rice

Methods:

Place shrimp in a bowl and squeeze the juice of 1 lime over the shrimp. Stir to mix so that all shrimp gets the juice. Leave the shrimp in the fridge for 10 min.
In the meantime, place all the marinade ingredients (garlic, vegetable oil, honey, ketchup, oyster sauce, sweet soy sauce, sriracha, salt, black pepper, coriander powder, dried parsley) in a bowl. Whisk to mix the marinade sauce and taste it. Add more sriracha or chili sauce if preferred. Reserve 4 tablespoons of marinade sauce and put it into a small bowl. This marinade sauce will be used to brush the shrimp during grilling. It will also be used for dipping sauce. Pour the remaining marinade sauce in a ziploc bag.
After 10 min, take the shrimp out of the bowl and place it into the ziploc bag that has the marinade sauce. Press the ziploc bag to get the air out from inside the bag. Close the bag. Move the shrimp inside the bag around so that all of them are evenly coated with the marinade. Leave the bag in the fridge and let the shrimp marinated for 30 min.
In the meantime, if you are going to use the BBQ grill to grill the shrimp, clean the grates. Turn on the BBQ. Using long tongs to hold paper towel folded in 4, dip paper towel in vegetable oil. Brush all the BBQ grates with the vegetable oil soaked paper towel to prevent sticking. If you are going to use grilling pan instead, brush the grilling pan with vegetable oil to prevent sticking.
Once the shrimp has been marinated for 30 min, take the shrimp out of the bag. If using BBQ grill to grill the shrimp, place the shrimp on the skeweers (4 shrimp/skewer). You don't need the skewers if using the grilling pan. If using BBQ grill, place the skewers on BBQ grill. Grill on one side for about 1.5 min. Turn it over and brush the top with the reserved marinade sauce. Turn the skewers after 1.5 min and brush the top with the reserved marinade sauce. Grill until the shrimp is fully cooked. Remove shrimp from the grill as soon as it is done. If using grilling pan, heat the grilling pan over medium high heat. Take the shrimp out of the bag and place the shrimp on grilling pan. Cook for 1.5 min. Turn the shrimp over using tongs and brush the top with reserved marinade sauce. Cook for another 1.5 min. Brush the top with reserved marinade sauce. Cook until shrimp is fully cooked. Once shrimp is cooked, remove it from the pan. Do not throw away the reserved marinade sauce. It will be used as dipping sauce.
Put the reserved marinade sauce into a very small pot. Heat the pot over medium heat until it is heated through. Remove the pot as soon as it is heated through. Alternatively, you could also heat the sauce in a microwave for 30 sec. Transfer the reserved marinade sauce into a small bowl.
Serve the shrimp with lime wedges and french fries or fried potato if preferred as well as warm rice. Serve the heated reserved marinade sauce on the side for shrimp and fries dipping sauce.

All images, materials, and recipes on Indonesiancooking101.com are protected by copyright. Please do not use or republish the recipes, materials, or images without prior written permission from Indonesian Cooking 101. If you want to share this recipe, please share the link rather than the whole recipe.