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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Its about time that I share this recipe here with you. I always include this when making a Rijsttafel (an Indonesian dinner consisting of many different dishes) This is originally intended for mussels but I prefer the prawns. The sauce can be made in advance for up to 2 days, keep in the fridge until needed Ingredients:
1 1/2 lbs large shrimp, cleaned and deveined |
1 onion, chopped |
1 -2 tablespoon sambal oelek (chili paste) |
4 garlic cloves |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
8 candlenuts (you can substitute large macademia) |
1 teaspoon fish, paste (fish sauce can be substituted) |
1 teaspoon ground galangal |
2 tablespoons ground nut oil |
2 kaffir lime leaves |
2 bay leaves |
2 cups thick coconut milk |
salt, to taste |
sugar, to taste |
Directions:
1. Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
2. Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
3. Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
4. Add the prawns and cook until they turn pink, do not overcook them.
5. Taste the sauce and add salt and sugar to your liking.
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