INDONESIAN PRAWNS

Indonesian Prawns image

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

Provided by PetsRus

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

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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

Steps:

Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
Add the prawns and cook until they turn pink, do not overcook them.
Taste the sauce and add salt and sugar to your liking.

Nutrition Facts : Calories 487.7, Fat 29.6, SaturatedFat 23.9, Cholesterol 259.2, Sodium 329.8, Carbohydrate 18.7, Fiber 4.2, Sugar 10.3, Protein 39.4

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