LAWAR GEDANG UDANG GREEN PAPAYA SALAD WITH PRAWN

To prepare:

- 400 gr green papaya, peeled, halved, seeded and cut into fine strips then blanched

- 120 gr roasted grated coconut

- 30 gr yellow fried shallots

- 30 gr yellow fried garlic

- 30 gr fried shallots

- 30 gr small chili, sliced and fried until golden brown

- 3 kaffir lime leaves, finely chopped

For the dressing:

- 30 ml cooking oil

- 150 gr seafood spice paste

- 250 gr shrimp, peeled, cut, cubed

- 125 ml chicken stock

- 125 ml coconut milk

- 1 pinch salt

- 1 pinch black peppercorn

- 30 ml lime juice

For the seafood spice paste:

- 450 gr large red chilies, seeded and chopped

- 50 gr garlic cloves, peeled and chopped

- 225 gr shallots, peeled and chopped

- 175 gr fresh turmeric, peeled and chopped

- 200 gr medium-sized tomatoes, halved and seeded

- 100 gr ginger, peeled, and chopped

- 125 gr candlenuts

- 2 tbsp coriander seeds, crushed

- 2 1/2 tsp dried shrimp paste, roasted

- 150 ml coconut oil

- 2 1/2 tbsp tamarind pulp

- 250 ml water

- 3/4 tbsp salt

- 3 pc salam leaves

- 2 pc lemongrass stalks, bruised

1. Combine all of the seafood spice paste ingredients (except the tamarind pulp, salam leaves, lemongrass, salt, and water) in a food processor and grind coarsely. 

2. Place ground ingredients in a heavy saucepan and add the remaining ingredients

3. Simmer over a medium heat for approximately 60 minutes or until water is evaporated and the marinade changes to a golden colour. 

4. Leave it to cool before serving. 

Then make the dressing:

1. To prepare the dressing, heat the oil in a heavy sauce pan and add the seafood spice paste. Sauté until fragrant. 

2. Add the prawn cubes and continue to sauté until the meat changes colour. 

3. Stir in the stock and coconut cream. Bring to boil and simmer for 1 minute. 

4. Season to taste with salt, black peppercorn and lime juice, then allow to cool to room temperature. 

Put it all together:

1. In a deep bowl, combine all other ingredients except the fried shallots. Mix well with the dressing. 

2. Serve and garnish with fried shallots and prawn sate. 

Enjoy your cooking with your loved one

Sumber majalah:  Exquisite taste, February-April 2014