Recipe by Pets'R'us
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
Top Review by chia
this was quick, easy and delicious. i did have to make a few substituions for ingredients. i used the macadamias suggested. i also subbed ginger for the galangal and lime zest for the leaves. i served this over jasmati rice and it was wonderful.
- 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 See How It's Made
- 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.