Ingredients for Indonesian Prawns
- Large Shrimp
- 1 medium onion
- Sambal Oelek
- Garlic Cloves
- Ground Cumin
- Ground Coriander
- Candlenuts
- Fish
- Ground Galangal
- Nut Oil
- Kaffir Lime Leaves
- 2 bay leaves
- 1 can (400ml) coconut milk
- Salt to taste
- Sugar to taste
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How to Make Indonesian Prawns
- Combine 1 medium onion, 2 tablespoons sambal oelek, 3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 4-6 candle nuts (roughly chopped), 1 tablespoon shrimp paste, 1 inch piece of galangal (roughly chopped), and 1/4 cup water in a food processor; blend until a smooth paste forms.
- Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Add the paste and fry for approximately 5 minutes, stirring frequently, until fragrant. Stir in 3-4 kaffir lime leaves and 2 bay leaves.
- Pour in 1 can (400ml) of coconut milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Add 500g of prawns (peeled and deveined). Cook for 2-3 minutes, or until they turn pink and are cooked through. Avoid overcooking.
- Taste and adjust seasoning with salt and sugar to your preference. Serve hot with rice and other rijsttafel dishes.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
41g
Fat
119g
Carbs
6g
