Nasi Udang Bu Rudy Recipe (Mrs. Rudy Shrimp Rice)

This Nasi Udang Bu Rudy aka shrimp rice ala Mrs. Rudy is very popular among culinary travelers in Indonesia.  Bu Rudy (Mrs. Rudy) has been selling foods since 1990, but this nasi udang was a new menu that was added in 2001.   The story back whenever her husband went for fishing in the sea, he brought home fresh small shrimps. Then, she created udang renyah (crispy shrimps) menu for sale that is served with steamed rice, sambal bawang (shallot and garlic sambal) serundeng kelapa (toasted spiced grated coconut) and slices of cucumber.

Her brilliant sambal has made people come back and enjoy this nasi udang for more. Some say, after eating the sambal of Mrs. Rudy, they felt like they had been slapped and felt numb. Amazingly, the sambal is always on demand.

The sambal bawang (shallot and garlic sambal) recipe has been posted on my next post. In my post, I didn’t serve the nasi udang (shrimp rice) with serundeng kelapa but I still served it with crispy flakes which is made from left over flour dust of crispy shrimps.

The recipe is courtesy of Tabloid Nova and Tabloid Koki with my modification.


Nasi Udang
Shrimp Rice

Ingredients:
500 grams small size of shrimps with skins and tails intact

For Seasoning:
1 teaspoon salt
½ teaspoon baking powder

For Coating:
250 grams unbleach all purpose flour
50 grams rice flour
½ teaspoon salt
1 tablespoon garlic powder
1/2 teaspoon toasted coriander powder

Oil for deep frying

Complements:
steamed rice
shallot and garlic sambal (sambal bawang)*
slices of cucumber
lemon basil (daun kemangi)**

Directions:
1. In a bowl, combine small shrimps with seasoning ingredients. Mix well. Cover the bowl with a plastic wrap and let it sit in the refrigerator for 30 minutes or so.

2. In another bowl, mix ingredients for coating. After 30 minutes or so, pour a dusting mixture into a shrimp mixture. Coat the shrimp well with dusting mixture

3. Heat oil at medium in a deep pot/skillet/deep fryer, fry the shrimp and the remaining of coating mixture. Stir once a while until the shrimp crispy. Remove from the oil and drain.

4. Serve crispy shrimps with rice, sambal bawang, slices of cucumber and lemon basil.

Note:
* Bawang merah is an Indonesian term for shallot while bawang putih is for garlic.
** I grew my own lemon basil since it’s not common to be sold.  I got the plant from a nursery in Winnipeg that sells organic lemon basil.

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About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.