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:
Cuisine: Indonesian









Ingredients:

700g large fresh shrimp
1L water
2 red finger-length chilies (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 chili 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 minutes until the shrimp turns pink. Quickly drain and plunge the shrimps into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside.
2) Grind the chilies, 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 (cilantro), and serve with a small bowl of sweet chili 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:
Cuisine: Indonesian
Ingredients

700g large fresh shrimp
1L water
2 red finger-length chilies (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 chili 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 minutes until the shrimp turns pink. Quickly drain and plunge the shrimps into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside.
2) Grind the chilies, 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 (cilantro), and serve with a small bowl of sweet chili sauce on the side.

Summary
Recipe Name
Marinated Shrimps
Published On
Cook Time
Total Time
Ingredients
700g large fresh shrimp 1L water 2 red finger-length chilies (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 chili sauce, to serve
Average Rating
0 based on 00 ratings

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