Kepiting & Udang Saus Padang

Crab and shrimp are simmered together in a thick, glossy chili-tomato sauce alongside sweet corn, finished with a scatter of toasted sesame seeds. This dish balances heat, sweetness, and umami in every bite, and the corn soaks up the rich sauce beautifully. A fresh side of lettuce, cucumber, and tomato keeps the plate light and adds a cool contrast to the bold flavors.

Saus Padang is a popular Indonesian seafood sauce known for its bold red color and sweet-spicy-savory balance. This version comes together in one pan, making it a great centerpiece for a special dinner or a seafood feast with friends and family.

I grew up watching cooking shows about Padang food with my dad on weekend mornings, long before I ever tried making any of it myself. The first time I actually attempted this dish was for my partner’s family, and looking back, a whole crab feast was a bold choice for a first home-cooked meal in front of them. The sauce came together exactly the way I remembered it from those weekend shows — glossy, red, and clinging to every piece of shell. Watching my partner’s father go quiet and just keep eating was all the confirmation I needed. It’s stayed my go-to whenever I want a meal to feel like an occasion.

Ingredients

For the Seafood

• 1 whole crab (about 1½ lbs / 700 g), cleaned and cut into pieces
• ½ lb (225 g) large shrimp, shell-on, deveined
• 2 ears corn, cut into 2-inch rounds
• 2 tbsp cooking oil, for searing

For the Padang Sauce

• 6 large red chilies
• 3 bird’s eye chilies (adjust to taste)
• 6 shallots
• 4 cloves garlic
• 2 candlenuts
• 3 tbsp tomato ketchup
• 1 tbsp chili sauce
• 1 tbsp oyster sauce
• 1 tbsp sweet soy sauce (kecap manis)
• 1 cup water or seafood stock
• 2 tbsp cooking oil
• 1 tsp salt, plus more to taste
• 1 tsp sugar
• 1 tbsp toasted sesame seeds, for garnish

For Serving

• A few leaves of lettuce
• 1 cucumber, sliced
• 1 tomato, for garnish

Easy Substitutions

• Crab: Blue crab, mud crab, or Dungeness crab all work well; adjust cook time slightly for larger crabs.
• Candlenuts: Raw macadamia nuts or cashews can be used in their place.
• Fresh corn: Frozen corn on the cob, thawed, is a convenient substitute.
• Chili sauce: Sambal oelek can be used in place of bottled chili sauce.

Step-by-Step Cooking Instructions

1. Sear the seafood. Heat 2 tablespoons of cooking oil in a large pan or wok over medium-high heat. Sear the crab pieces for 2–3 minutes per side until the shells turn bright red, then remove and set aside. Sear the shrimp for 1–2 minutes per side until just pink, then remove and set aside.

2. Make the spice paste. Blend the red chilies, bird’s eye chilies, shallots, garlic, and candlenuts into a smooth paste.

3. Fry the paste. In the same pan, add the remaining cooking oil and fry the spice paste for 6–8 minutes over medium heat, stirring often, until fragrant and the oil separates slightly at the edges.

4. Build the sauce. Stir in the tomato ketchup, chili sauce, oyster sauce, and sweet soy sauce. Add the water or seafood stock, salt, and sugar, and bring to a simmer.

5. Cook the corn. Add the corn rounds to the sauce and simmer for 5 minutes to soften slightly and absorb the flavor.

6. Combine and finish. Return the seared crab and shrimp to the pan. Toss gently to coat everything in the sauce, and simmer for 5–7 minutes until the crab and shrimp are fully cooked through and the sauce has thickened.

7. Plate and garnish. Transfer everything to a serving platter. Sprinkle with toasted sesame seeds and arrange the lettuce, cucumber, and tomato garnish on the side.

Tips for the Best Saus Padang

• Sear before saucing: Browning the crab and shrimp first builds extra flavor and keeps the seafood from becoming rubbery in the sauce.
• Blend the paste smooth: A smooth spice paste fries more evenly and gives the sauce its characteristic silky texture.
• Don’t overcook the shrimp: Add shrimp back toward the end of cooking, since they turn tough quickly if simmered too long.
• Taste and balance: Padang sauce should be a balance of spicy, sweet, and savory — adjust the sugar and chili sauce gradually to find the right balance for your taste.

Storage & Reheating

Storage: Let the dish cool completely before transferring it to an airtight container. Refrigerate the seafood and sauce together, and keep the fresh vegetable garnish separate.

How long does it last? Refrigerate within 2 hours of cooking and use within 2 days when stored at 40°F (4°C) or below, as seafood is best eaten fresh.

Reheating: Gently reheat in a pan over medium-low heat, stirring occasionally, until warmed through. Avoid microwaving on high power, as it can make the seafood tough. Add fresh garnish just before serving.

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Recipe Card

Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 3 servings

Ingredients

For the Seafood

• 1 whole crab (about 1½ lbs / 700 g), cut into pieces
• ½ lb (225 g) large shrimp, shell-on
• 2 ears corn, cut into rounds
• 2 tbsp cooking oil, for searing

For the Padang Sauce

• 6 large red chilies
• 3 bird’s eye chilies
• 6 shallots
• 4 cloves garlic
• 2 candlenuts
• 3 tbsp tomato ketchup
• 1 tbsp chili sauce
• 1 tbsp oyster sauce
• 1 tbsp sweet soy sauce
• 1 cup water or seafood stock
• 2 tbsp cooking oil
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp toasted sesame seeds

For Serving

• Lettuce, cucumber, and tomato

Estimated Nutrition Information (Per Serving)

• Calories: ~390 kcal
• Protein: 32 g
• Carbohydrates: 24 g
• Fat: 18 g
• Fiber: 3 g

Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.