Stir Fry Udang
- 5 prawns, remove the head, skin and tail on
- 2 tablespoons sambal matah (see pantry)
- 1 cup bumbu be pasih (see pantry)
- ¼ cup coconut milk
- ¼ cup chicken stock
- 1 tablespoon salt
- Oil to saute
- 1 piece lime leaf
- 1 stalk lemongrass
- 1 piece salam leaf
- 1 tomato, chopped
- Lemon basil sprigs
- Lemo (Balinese lime), halved
- Heat oil in the pan, saute bumbu be pasih with lime leaf, salam leaf and lemongrass until fragrant and then add the prawns and chopped tomato.
- Add chicken stock and coconut milk.
- Cook on the low heat until prawns are cooked then remove them and put to one side. In the meantime, keep reducing the sauce and seasoning with salt.
- Place on the serving plate with sambal matah on top and garnish with sprigs of lemon basil and halved lemo.
BUMBU BE PASIH
- 8 pcs big red chilli
- 6 cloves garlic, peeled
- 1 cup shallot, peeled
- ½ cup turmeric, peeled
- 1 knob ginger, peeled
- ¾ cup candlenut, dry roasted
- 1 tablespoon coriander seeds
- 1 tablespoon shrimp paste, toasted
- 1 tomato, chopped
- ½ cup vegetable oil
- 1 tablespoon tamarind pulp (lime juice to substitute)
- 5 pcs salam leaves
- 4 stalks lemongrass, white part only and bruised
- Salt to taste
- Pound the coriander seeds to a fine powder in a mortar and pestle.
- Keep the tomato, lemongrass and salam leaf to one side.
- Pulse the rest of the ingredients in a blender until you have a smooth consistency for a paste.
- Add the oil and fry out the paste with lemongrass, tomato and salam leaf.
- Cook for 20-25 minutes in a saucepan on a low heat, stirring continuously to release all the natural fragrances and flavours.
- The paste is ready when most of the natural moisture has been reduced and the consistency is of a dry paste with a film of oil on top.
- 8 pieces shallots
- 2 stalks lemongrass
- 3 pieces red birds eye chilli, seeds intact
- ½ teaspoon dried shrimp paste
- 3 pieces Balinese lime, juiced
- 2 tablespoons coconut oil
- Finely chop shallots, lemongrass and chillies.
- Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
- Use your fingertips to lightly mix together with the oil.
- Serve immediately.