Indonesian Seafood Boil Recipe

This is the famous Indonesian Seafood Boil recipe you can whip up right at home. It’s loaded with shrimp, crab, squid, and corn that’s simmered in a spicy flavor broth of Saos Padang and aromatics. This finger-licking-good seafood boil recipe is an easy meal that serves a crowd!

I love seafood, especially when they are coated with a spicy tasty sauce with homemade Padang sauce. It’s a great option because everything gets tossed into one pot, it’s fun to eat, and of course, it’s loaded with tons of flavor! It’s such a precious moment to have friends and family together, sit around a big table, and savor a delicious dinner. Great food leads to great conversation, right?

What is Padang Sauce?

Padang sauce, also known as ” bumbu padang,” is a staple condiment in West Sumatra, Indonesia. It’s known for its deep red color, rich aroma, and complex flavor profile. The base typically includes chilies, shallots, garlic, ginger, turmeric, and various spices like coriander, fennel seeds, and cloves.

Get ready for a taste bud adventure to Indonesia! Today, we’re making a delicious and vibrant dish called “Indonesian Seafood Boil with Padang Sauce.” This recipe is a beautiful fusion of fresh seafood, fragrant spices, and a rich, flavorful Padang sauce, guaranteed to tantalize your taste buds.

How to Handle (Clean and Kill) Fresh Crabs

Cleaning and cooking fresh crab can be a bit of a process, but it’s well worth it for the delicious taste. Here’s a general guide on how to clean and cook fresh crab:

• First thing first, make sure you have a clean and spacious workspace.
• Second, remember If you have a live crab, you’ll need to kill it before cleaning. Some people prefer to cook live crab to preserve the freshness.
• Start by holding the crab firmly and twisting off the claws. You can use a mallet or a crab cracker to crack the claws and extract the meat. Set the claws aside.
• Then, Flip the crab over and locate the apron (the small flap on the underside). Gently lift it up and away from the body, then discard it. Using your thumbs, pry up the back edge of the carapace (the top shell) and lift it off the body.
• Next, remove the gills (also known as “dead man’s fingers”) from either side of the body. They are feathery structures. Rinse the body cavity under cold running water to remove any remaining bits.
• After that, use a knife or your hands to break the body in half. Scrape out the innards from both halves of the body. These are the guts and other soft tissues. Rinse the body halves again under cold running water. Lastly, using a small fork or knife, pick out any cartilage or shell fragments from the claw meat.
• Finally, now that your crab is cleaned, you can cook it according to your preferred method.

Ingredients of Indonesian Seafood Boil

• Crab; The hero of this dish! Use a fresh or frozen crab, and cut it into two pieces each. I use fresh and then clean by myself ( as a first-timer doing this, I’m so proud finally did it)
• Shrimp; Medium or large shrimp, peeled and deveined, add a delightful sweetness and plump texture. Obviously a big part of a shrimp boil is the shrimp. I like to use bigger shrimp, big shrimp works beautifully here as it delivers meaty, plump bites of shrimp that are more flavorful.
• Squid; Calamari rings or tentacles, cleaned and sliced, bring a chewy and slightly briny element.
• Corn; as a carbohydrate source, Fresh corn on the cob, cut into pieces, adds a touch of sweetness and pops of color.

Spices

• Garlic and Shallot; Finely chopped, these aromatics form the base of the flavorful sauce, offering a pungent and savory foundation. You don’t have to use onion but I like the addition of the onion flavor so I use it in all of my shrimp boils.
• Ginger; Freshly grated ginger adds a touch of warmth and complexity to the sauce.
• Thai Chili; These red chilies provide the dish’s signature heat. Adjust the amount based on your spice preference.
• Fish Sauce: A staple in Southeast Asian cuisine, fish sauce adds a salty and umami punch to the sauce.
• Chili Sauce: adding extra heat and depth of flavor.
• Tomato Sauce: Contributes a touch of acidity and sweetness to balance the savory and spicy elements.
• Oyster Sauce: Thickens the sauce slightly and adds a rich, savory, and slightly sweet taste.
• Water; Used to create the base of the sauce and simmer the seafood.
• For seasoning, I add Mushroom Stock Powder and Sugar
• Aromatics; Bay Leaves and Lime Leaves (These fragrant leaves infuse the sauce with a subtle herbal aroma)  Onion sliced and Spring Onion ( for garnishes, Chopped spring onions provide a fresh and vibrant color)
• Cornstarch; Used as a thickening agent to create a slightly more viscous sauce. You can adjust the amount based on your desired consistency.

Instructions of Indonesian Seafood Boil

Begin by carefully cutting the fresh corn into several parts, setting them aside for later use. Next, In a blender, combine the pungent garlic cloves, the sweet shallots, and the fiery Thai chilies. Blend these ingredients until they form a smooth and fragrant paste.

Next, heat a generous amount of oil in a wok over medium heat until it shimmers. Carefully add the blended spices, along with the aromatic bay leaves and citrusy lime leaves, to the hot oil. Allow these ingredients to sizzle and mingle, filling the air with their enticing fragrance. Stir occasionally.

Then, pour in the measured amount of water, which will serve as the base for the flavorful broth. Then, season the mixture with a judicious amount of salt, sugar and Chicken Stock Powder.

Now comes the exciting part—adding the star ingredients to the bubbling broth. Carefully place the cleaned and prepared crab, shrimp, squid, and corn into the wok, ensuring that they are fully submerged in the flavorful liquid. Cover the wok with a lid, allowing the seafood to simmer gently until cooked through.

To achieve the ideal consistency for your seafood boil’s sauce, In a small bowl, combine a tablespoon of cornstarch with a bit of water, stirring until it forms a smooth slurry. It will result in a luscious and velvety sauce that clings beautifully to the tender seafood and sweet corn.

Finishing Touches and Serving

Before serving your Indonesian seafood boil, add the vibrant green parts of the spring onion, stirring them into the bubbling mixture for a final burst of freshness and color. Once incorporated, turn off the heat and transfer the seafood boil to a serving dish, ensuring that each portion contains a generous serving of the delectable seafood, corn, and flavorful broth.

Serve your creation piping hot, accompanied by steamed rice or crusty bread to soak up the delicious sauce. Garnish with additional fresh herbs or a squeeze of lime juice for a vibrant finishing touch.

Gather your loved ones around the table, and enjoy the delightful flavors and aromas of this Indonesian Seafood boil with Saos Padang. Selamat makan! (Enjoy your meal!)

You may want to try these recipes:

• Grilled squid hotdog skewer
• Sheet-pan roasted Salmon and Vegetables with creamy Parmesan garlic sauce
• Cereal Butter Prawn
• Thai Seafood Basil
• Garlic Butter Shrimp Pasta

Interested to cook this recipe?

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