Recipes - Indonesian

Marinated Shrimps
marinated shrimp


Belimbing wuluh are small, sour carambola fruits which grow abundantly in house gardens throughout Indonesia and other parts of Southeast Asia. They add a delicous tang to this North Sumatran salad, although tamarind may also be used instead.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Indonesian









Ingredients:

700g large fresh shrimp
1lt water
2 red finger-length chillies (deseeded)
4 shallots (peeled)
2 belimbing wuluh (carambola) or 2 tbsp tamarind juice
sprigs of fresh parsley or coriander leaves (cilantro) (to garnish)
bottled sweet chilli sauce (to serve)




Steps:
  1. Bring the shrimps and water to a boil in a large saucepan. Immediately reduce the heat and simmer for 2-3 mins until the shrimp turns pink. Quickly drain and plunge the shrimps into a basin of iced water for 30 secs to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside.
  2. Grind the chillies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender. Add a little lime or lemon juice for a more sour taste if desired. Set aside.
  3. Add the ground paste to the shrimp and toss gently until well coated.
  4. Garnish with parsley or coriander leaves, and serve with a small bowl of sweet chilli sauce on the side.

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Marinated Shrimps

Marinated Shrimps

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Belimbing wuluh are small, sour carambola fruits which grow abundantly in house gardens throughout Indonesia and other parts of Southeast Asia. They add a delicous tang to this North Sumatran salad, although tamarind may also be used instead.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Indonesian
Ingredients

700g large fresh shrimp
1lt water
2 red finger-length chillies (deseeded)
4 shallots (peeled)
2 belimbing wuluh (carambola) or 2 tbsp tamarind juice
sprigs of fresh parsley or coriander leaves (cilantro) (to garnish)
bottled sweet chilli sauce (to serve)

Instructions
  1. Bring the shrimps and water to a boil in a large saucepan. Immediately reduce the heat and simmer for 2-3 mins until the shrimp turns pink. Quickly drain and plunge the shrimps into a basin of iced water for 30 secs to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside.
  2. Grind the chillies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender. Add a little lime or lemon juice for a more sour taste if desired. Set aside.
  3. Add the ground paste to the shrimp and toss gently until well coated.
  4. Garnish with parsley or coriander leaves, and serve with a small bowl of sweet chilli sauce on the side.

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