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.
An Indonesian-born who lived in 
Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born 
That’s a nice Indonesian stuff. I wanna try it and see if I’m gonna prepare more for our upcoming presentation of unique cuisines.
NGECES pollll mbak Pepyyyyyyy :D~
aku udah pernah bikin sambelnya, sekarang tinggal praktek bikin udang goreng dan kremesannya.
Ahh, that sambal looks so good! I had a chance to eat something similar to this, but instead of having the sambal on the side, they tossed the udang in the sambal.
Great recipe! Can you substitute the flour with potato starch instead?
Josie,
The one that you were talking about is referring to another recipe in Indonesian food. Hence, it has a different method of cooking. We usually use shrimp or fish or eggplant for balado (sambal lado. Here is the recipe for balado http://indonesiaeats.com/balado-sambal-lado-indonesian-west-sumatra-chili-sambal/ or you can use prawn lemongrass sambal http://indonesiaeats.com/sambal-serai-udang-prawn-lemongrass-sambal/
Sure you can use potato starch as it will result to crunchiness.
Thank you for sharing! I’m drooling just thinking about it 🙂 How many servings does this recipe make? Thanks again!
Thanks for dropping by! This will make for 2-3 servings.