Shrimp and Potatoes in Sambal from Indonesia, or Sambal Goreng Kentang Udang as it is known in Indonesia.
This is another International YouTube Collar. Each month, a group of YouTube chefs worldwide takes on the recipes of a country. We explore a different part of the world each month. We are always looking for more creative chefs to join us in our gastronomic globetrotting. Message me if you would like to join our merry little group.
Today, we are in the Republic of Indonesia, and its capital is Jakarta. #IndonesianFood. Indonesia is the 4th most populous country in the world and is made up of over 17,000 islands.
Indonesian food is known for its bold and complex flavors. They rely on ingredients like lemongrass, galangal, turmeric, coriander, shallots, garlic, and chili peppers.
My entry into #IndonesianFood is Sambal Goreng Kentang Udang, which is Shrimp and Potatoes in Sambal. Sambal is a spicy chili-based sauce or paste that’s served alongside almost every Indonesian meal. It’s made primarily from fresh or dried chilies that are ground or blended with various other ingredients.
🔥 Sambal Goreng Kentang Udang is a beloved Indonesian dish. It combines crispy potatoes (kentang) and succulent shrimp (udang) in a rich, spicy sambal sauce. It’s a staple in both festive meals and everyday comfort food.
🍽️ What Is Shrimp and Potatoes in Sambal
- A stir-fried sambal dish featuring golden-fried potato cubes and shrimp.
- Cooked in a fragrant blend of chilies, garlic, shallots, and aromatic herbs like lemongrass, galangal, and lime leaves.
- Often enriched with coconut milk for a creamy texture and deeper flavor.
🧄 Key Ingredients for Shrimp and Potatoes in Sambal
- Potatoes (diced and fried)
- Shrimp (peeled and lightly fried)
- Red chilies (for heat and color)
- Shallots & garlic (base aromatics)
- Lemongrass, galangal, bay leaves (for fragrance)
- Coconut milk (optional, for richness)
- Palm sugar & salt (to balance the heat)
- Petai beans (optional, for a bold twist)
🍳 How Shrimp and Potatoes in Sambal is Made
- Fry the potatoes until golden and crispy.
- Sauté the spice paste (blended chilies, shallots, garlic, etc.) until aromatic.
- Add herbs and coconut milk, simmer until slightly thickened.
- Stir in shrimp and fried potatoes, cook until shrimp are done and flavors meld.
- Serve warm with steamed rice.
🌶️ Flavor Profile of Shrimp and Potatoes in Sambal
- Spicy, savory, slightly sweet, and deeply aromatic.
- Texture contrast between crispy potatoes and tender shrimp makes it irresistible.
🍛 Indonesian cuisine is a vibrant mosaic. It consists of flavors, textures, and traditions. These were shaped by centuries of cultural exchange across more than 17,000 islands. It’s one of the most diverse and exciting culinary landscapes in the world.
🍽️ Indonesian Signature Dishes
| Dish | Description |
| Nasi Goreng | Indonesia’s national dish—fried rice with sweet soy sauce and toppings |
| Satay | Skewered grilled meat served with peanut sauce |
| Gado-Gado | Vegetable salad with rich peanut dressing |
| Rendang | Spicy beef stew slow-cooked in coconut milk |
| Soto | Aromatic soup with meat, vegetables, and herbs |
| Tempeh | Fermented soybean cake, often fried or stir-fried |
| Sambal | Fiery chili paste served as a condiment with nearly every meal |
🧂 Flavor Profile of Indonesian foods
- Spicy: Chili peppers and sambal are everywhere.
- Savory & Umami: Thanks to shrimp paste, soy sauce, and fermented ingredients.
- Sweet & Sour: Palm sugar, tamarind, and lime balance the heat.
- Fragrant: Lemongrass, galangal, lime leaves, and turmeric are staples.
🍴 Eating Culture
- Meals are often communal and served with rice as the centerpiece.
- Street food is a huge part of daily life. Warungs (small eateries) offer a wide range of options. These range from fried snacks to full meals.
- Many dishes are halal, especially in Muslim-majority regions, but pork is common in Bali and among non-Muslim communities.
🌋 Geography & Nature of Indonesia
- The largest archipelago in the world, with over 17,000 islands, including Java, Sumatra, Borneo, Sulawesi, and Papua.
- Home to over 130 active volcanoes, making it one of the most volcanically active countries on Earth.
- Hosts the world’s largest volcanic lake, Lake Toba, in Sumatra.
- The Komodo dragon, the world’s largest lizard, is native only to Indonesia.
Shrimp & Potatoes in Sambal (Sambal Goreng Kentang Udang)
Equipment
- Food Processor
Materials
- 2 large russet potatoes cut into small cubes
- 2 tbsp vegetable oil
- 3 tbsp coconut oil
- 2 red bell peppers seeded, stemmed and roughly chopped
- 10 Thai bird's-eye chiles stemmed and chopped
- 4 red serrano chiles chopped
- Kosher salt to taste
- 4 shallots chopped
- 4-5 garlic cloves chopped
- 1 small tomato, chopped (or 1 cup cherry tomatoes)
- 1 tbsp coconut palm sugar
- 4 lemongrass stalks trimmed, smashed & tied in knots
- 12- inch piece galangal peeled and lightly smashed
- 10 fresh lime leaves
- 2 pounds deveined shrimp
Instructions
Roast the Potatoes
- Heat oven to 350 degrees.
- Spread the potatoes on a sheet pan and toss with 2 tbsp vegetable
- Roast until potatoes are golden brown and tender, tossing occasionally, about 40 minutes.
To make the Sambal
- Meanwhile, heat 2 tbsp of the coconut oil in a large pan over medium heat
- Add the bell peppers and chiles along with a pinch of salt.
- Cook, stirring occasionally, until softened, 15 to 18 minutes.
- Transfer peppers and chiles to a food processor and set aside.
- Put the remaining 1 tablespoon of coconut oil in the same pan and set over medium heat.
- Add the shallots and a pinch of salt, and cook, stirring often, until they turn a deep golden brown, about 10 minutes.
- After about 8 minutes, add the garlic to the shallots and cook for 1-2m minutes
- Add shallots to the food processor along with the tomato; process into a smooth purée.
- Transfer the sambal purée back to the same pan, adding the sugar, lemongrass, galangal and lime leaves.
- Cook over low heat, stirring occasionally, until the oil starts to separate and the sambal has thickened and turned a deep red, about 30 minutes.
- Stir the shrimp and cooked potatoes into the sambal; cover and cook until the shrimp are just cooked through, about 10 minutes.
- Before serving, remove the lemongrass, galangal, and lime leaves.
- Serve immediately, or at room temperature with a side of rice.
Video
Nutrition
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Very tasty and fun dish to make
Wonderful! I’ve been to Indonesia and the food there was fabulous!