Udang Bakar Madu Recipe
- Daniel
- Apr 16
- 3 min read
Updated: Jun 19
Udang Bakar Madu, or honey-grilled shrimp, is believed to have originated from Indonesian kitchens—particularly across Java, where sweet and savory flavors often dance together in one dish.
Shrimp stock...
It’s one of those festive recipes you might find sizzling at open-air stalls during Lebaran or served at family gatherings alongside nasi uduk or sambal. Traditionally, the shrimp is marinated, skewered, and grilled over charcoal for that unmistakable smoky edge.
Seared version...
Since not everyone has access to a charcoal grill (especially those of us living in apartments), I decided to bring this dish indoors. My version uses a simple velveting method borrowed from Chinese cooking to keep the shrimp extra juicy, then offers two options: a quick skillet sear or a stovetop smoker finish.
Smoked version...
A homemade honey-based glaze, with just a kiss of heat from sriracha and depth from shrimp stock, coats the shrimp beautifully and caramelizes into a sticky, finger-licking glaze.
It’s quick, it’s punchy, and honestly, it’s one of the easiest ways to make something feel extra special without much fuss. If you’re not into shrimp, you could totally try this glaze with chicken wings or tofu.
But if you do have some fresh prawns on hand—especially for a festive table—this is a solid go-to. No grill? No problem.
Ingredients:
(Serve 1)
Shrimp:
Shrimp Shelled and Deveined, 500g Keeping the tails in tact
Baking Soda, 1/2 TSP
Egg White, 1 TBSP
Tapioca Starch, 1 TBSP
Butter Unsalted, 2 TBSP
Sauce:
Pure Honey, 3 TBSP
Tomato Ketchup, 2 TBSP
Sriracha, 2 TBSP
Oyster Sauce, 1 TBSP
Butter Unsalted Melted, 2 TBSP
Equipment:
Cast Iron Skillet / Pan / Nordic Ware's Personal Size Stovetop Kettle Smoker / Oven
Sauce Pot
Directions:
Prep the Shrimp
After deveining the shrimp, coat them with baking soda (save the shells).
Add enough water and a few ice cubes to just cover the shrimp. Let it sit for 30 minutes.
Drain and rinse the shrimp thoroughly under running water.
In a clean bowl, mix the shrimp with egg white and tapioca starch until well coated.
Cover and refrigerate overnight.
Make the Shrimp Stock
In a sauce pot over medium heat, melt the butter.
Add the reserved shrimp shells and sauté until they turn opaque and aromatic.
Add just enough water to cover the shells. Bring to a simmer and cook for 5 minutes.
Turn off the heat, cover the pot, and let it steep for another 5 minutes.
Strain out and discard the shells.
Return the strained liquid to the pot and simmer until reduced and slightly thickened. Stir occasionally to prevent burning.
Set aside.
Make the Sauce
In a mixing bowl, combine all sauce ingredients.
Stir in 2 tablespoons of the reduced shrimp stock. Mix until smooth. Set aside.
Cook the Shrimp — Choose Your Method:
Skillet Method (Quick & Simple)
Heat a bit of coconut oil in a skillet over medium heat.
Add shrimp and sear until golden on both sides. Remove from the skillet and set aside.
Add the sauce to the skillet to deglaze the pan, scraping up any browned bits.
Return the shrimp and any juices to the skillet. Toss to coat well in the sauce.
Cook just until heated through.
Transfer to a serving plate. Garnish with coriander and serve immediately.
Smoker + Broiler Method (For Extra Flavor)
Smoke the marinated shrimp for 20–30 minutes, following your smoker’s instructions.
Halfway through, glaze with some of the sauce.
After smoking, transfer shrimp to a baking tray.
Broil in the oven for 3–5 minutes until slightly charred.
Flip, glaze again, and broil another 2–3 minutes.
Toss the cooked shrimp in any remaining sauce.
Garnish with coriander and serve.
Smoked version?
Or seared version?
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