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'In this recipe, cookbook author Esly Vande Weerdt-Schiefflers highlights the unique and wonderful tastes of Indonesian cuisine.'
Using a wok set on medium heat, sauté the red chiles, garlic, scallions, shrimp paste, tamarind and salt in butter until the onions are light brown. Add the lemon grass, bay leaf, laos and lemon leaves. Stir. Add the cooked shrimp and simmer for 3 minutes. Add the coconut milk and sugar, stir. Add hot water, stir and let simmer 8 to 10 minutes, uncovered. Check water level often, adding additional hot water as necessary so that the sauce is plentiful.
Ingredients
- 2 red chiles, unseeded and minced
- 1 1/2 cloves garlic, minced
- 4-5 scallions, minced
- 1/4 teaspoon shrimp paste (trassi)
- 1/2 teaspoon tamarind (asam)
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 piece lemon grass blade (sereh)
- 1 small bay leaf (daun salam)
- 1/2 inch laos or 1/2 teaspoon powder
- 4 lemon leaves (jerukpurut)
- 1/2 pound cooked shrimp (mini shrimp)
- 8 ounces coconut milk
- Dash of sugar
- 1/2 cup hot water
Instructions
Using a wok set on medium heat, sauté the red chiles, garlic, scallions, shrimp paste, tamarind and salt in butter until the onions are light brown. Add the lemon grass, bay leaf, laos and lemon leaves. Stir. Add the cooked shrimp and simmer for 3 minutes. Add the coconut milk and sugar, stir. Add hot water, stir and let simmer 8 to 10 minutes, uncovered. Check water level often, adding additional hot water as necessary so that the sauce is plentiful.
| Servings |
| 4 |
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'In this recipe, cookbook author Esly Vande Weerdt-Schiefflers highlights the unique and wonderful tastes of Indonesian cuisine.'
Ingredients
InstructionsUsing a wok set on medium heat, sauté the red chiles, garlic, scallions, shrimp paste, tamarind and salt in butter until the onions are light brown. Add the lemon grass, bay leaf, laos and lemon leaves. Stir. Add the cooked shrimp and simmer for 3 minutes. Add the coconut milk and sugar, stir. Add hot water, stir and let simmer 8 to 10 minutes, uncovered. Check water level often, adding additional hot water as necessary so that the sauce is plentiful.
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