Prawns/Shrimp in Rich Coconut Sauce

Name: Prawns/Shrimp in Rich Coconut Sauce (Sambal Goreng Udang)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: For 6–8 people
Cuisine: Indonesia
Ingredients: 2 kaffir lime leaves, or lemon or bay leaves; 2 kaffir lime leaves, or lemon or bay leaves; 2 ripe tomatoes, peeled and chopped; 2 kaffir lime leaves, or lemon or bay leaves; 5-cm/2-inch piece of fresh lemon grass; 420 ml/15 fl oz/2 cups hot water; 3 shallots or 1 small onion, chopped; 2 cloves garlic; 5-cm/2-inch piece of fresh ginger root, peeled and sliced; 3 large red chillies, de-seeded and chopped; 112 g/4 oz/1 cup creamed coconut, chopped; 1 kg/2 lb frozen king prawns/jumbo shrimp, thawed completely; 1 kg/2 lb frozen king prawns/jumbo shrimp, thawed completely; 3 shallots or 1 small onion, chopped; 1 tsp ground coriander; 1 tsp paprika; ½ tsp salt, or more to taste; 1 tbsp tamarind water or lemon juice; 1 tsp shrimp paste (optional); 2 candle nuts or macadamia nuts or blanched almonds chopped (optional); 2 candle nuts or macadamia nuts or blanched almonds chopped (optional); 2 candle nuts or macadamia nuts or blanched almonds chopped (optional); 2 tbsp cold water; 2 tbsp olive or peanut oil; 2 tbsp olive or peanut oil; 1 tbsp tamarind water or lemon juice

Sambal Goreng Udang

Preparation info

For
6–8
people

Difficulty
Easy
Ready in
35 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Prawns/shrimp cooked this way are popular all over Indonesia and Malaysia, and are of course always eaten with rice; flavours, textures and colours of the rice and prawns complement each other precisely. Like Rendang, this is one of the fundamental South-East Asian dishes, and I therefore include it in all my books.

In London, I make this with frozen king prawns/jumbo shrimp from the supermarket, peeled, de-veined, partly pre-cooked. This cuts

Ingredients

Asia
Indonesia
Malaysia
South East Asia

Ingredients

Method