Lobsters in Yellow Sauce

Name: Lobsters in Yellow Sauce (Udang Pantung Kuning)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: ½ teaspoon dried shrimp paste (trasi), dry-roasted; 1 teaspoon salt; 2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teaspoons ground turmeric; 4 small lobsters (about 1 lb/500 g each); 1 salam leaf or bay leaf; 2 tablespoons oil; 1½ teaspoons coriander seeds; 3 candlenuts, roughly chopped; Crispy Fried Shallots; 6 cups (1½ liters) water; 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised; 4–5 shallots, peeled; 2 kaffir lime leaves; 3 cloves garlic, peeled; 1½ cups (375 ml) coconut cream; ¼ teaspoon white vinegar; 2 tablespoons tamarind juice; 2 in (5 cm) ginger, peeled and sliced; 2–3 red finger-length chilies

Udang Pantung Kuning

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

4 small lobsters (about 1 lb/500 g each)
6 cups (

Asia
Indonesia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Prepare the Crispy Fried Shallots by following the recipe.
Scrub and clean the lobsters. Bring the water to a boil over medium heat in a pot, add the lobsters and boil for 10 to 15 minutes. Remove the lobsters from the heat and immediately plunge them into a basin of iced water for 1 minute to cool. Strain and reserve the