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Udang Saus Tiram (Shrimp in Oyster Sauce)

Posting Date: 01/31/19

Udang Saus Tiram (Shrimp in Oyster Sauce)

Many of Chinese restaurants in Indonesia sells Udang Saus Tiram (Shrimp in Oyster Sauce). It is very easy to make and yet delicious. It is a one-pot meal. So, this is one of my go-to recipes.

In the recipe, I listed the chili sauce as optional ingredient since some people may have low tolerance to heat. However, if you have high tolerance to heat, you can use it as much as you want. This dish is normally served with rice.

The recipe serves 3-4 people.


  • For the sauce: 2 tablespoons sweet soy sauce or to taste
  • For the sauce: 1 tablespoon soy sauce or to taste
  • For the sauce: 1 tablespoon oyster sauce or to taste
  • For the sauce: 1 tablespoon worcestershire sauce or to taste
  • For the sauce: 1/2 tablespoon ketchup or to taste
  • For the sauce: Optional: 1 drop of chili sauce or to taste. If you like it hot, you can add more.
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 small size onion, sliced
  • 2 cloves of garlic, minced
  • 24 extra large shrimp, peeled and deveined
  • pinch of pepper or to taste
  • pinch of salt or to taste
  • Optional: sugar to taste
  • 1/2 tablespoon fresh lime juice
  • Optional: lime wedges


  1. Place sweet soy sauce, soy sauce, oyster sauce, worcestershire sauce, ketchup, and chili sauce (if used) in a small bowl. Whisk to combine.
  2. Heat 1 tablespoon vegetable oil and 1 tablespoon butter on a pan over medium high heat. Add onion and garlic into the pan. Saute them until fragrant. Add shrimp and cook until it becomes pink. Add the sauce and stir to coat the shrimp with the sauce. Cook until the sauce starts to boil.If the sauce is too thick, you can add 1 or more tablespoons of water. I personally like it thick. Add salt and pepper. Stir and taste it. Add more sauce or seasoning, including sugar if needed. Remove from the heat. Add fresh lime juice. Taste it and add more lime juice if needed.
  3. Serve it warm with rice and lime wedge if preferred.

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