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Pan-roasted painted crayfish and fried anchovies recipe
Created by Peter Kuruvita
- Cuisine: Indonesian
- Serves 4
Ingredients
2 live green lobsters, about 1kg each200g fresh anchovies, gutted, scaled
750ml (3 cups) grape seed or canola oil, for deep-frying the fish
100ml vegetable oil, for cooking the lobster
Marinade
5cm knob fresh turmeric, peeled, sliced
4 small green chillies, sliced
5cm knob ginger, peeled, grated
3 green spring onions, white part only, thinly sliced
1 tsp salt
60ml (1/4 cup) vegetable oil
Sambal
1 large telegraph cucumber, peeled, then shredded with a peeler
1 tsp chilli flakes
60ml (1/4 cup) tamarind water (see note)
Juice of 2 lemons
1 tbs grated palm sugar
3 red Asian eschalots or ½ red onion, finely diced
2 cloves garlic, crushed with ¼ tsp salt
3 dried squid, shredded
2 tbs grated fresh coconut
60ml (1/4 cup) lime juice
Chilli-and-lime salt
6 red bird's eye chillies
1 tbs sea salt
Squeeze of lime juice
Preparation
To kill the lobsters, place them in a large bucket of iced water and stand for 15 minutes, then drain and cut in half using a cleaver or large knife. Clean out the heads, but do not wash them in cold water. Alternatively, get the fish market where you bought them from to cut them in half and clean them for you – only do this if you are close to home, have an ice box to transport it in and plan to use it immediately.For the marinade, combine all the ingredients in a shallow dish, add the anchovies, turn to coat, and set aside for 30 minutes.
Meanwhile, for the sambal, combine all the ingredients in a bowl and set aside to infuse.
To make the chilli salt, grind the chilli and salt in a mortar and pestle, then add the lime juice. Just before cooking, rub this on the lobster.
Heat the grapeseed oil in a small wok over medium heat. Fry the fish for 4 minutes, or until golden and crisp. Remove with a slotted spoon and drain on paper towel.
Heat the vegetable oil in a large heavy-based frying pan over high heat and cook the lobsters for 4 minutes or until light golden, but not crisp. Turn the lobsters over and add 1 cup of water. Cover and cook over medium heat for 5 minutes or until just cooked.
To serve, place the lobster tails in the center of a serving platter and arrange the fried anchovies around them. Top with the cucumber sambal and serve immediately.
Note: To make tamarind water, place the 50g tamarind paste in a heatproof bowl and pour over 150ml boiling water. Allow to cool, then mix together to combine well. Strain the mixture through a fine strainer, extracting as much liquid as possible. Discard the solids.
If you enjoyed this Pan-roasted painted crayfish and fried anchovies recipe then browse more Indonesian recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Indonesian Restaurants
Displaying 10 of 71 Indonesian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Abell's Kopi Tiam | Manuka | |
| 2. | Vanidol's | North Hobart | |
| 3. | Sparrow | Highgate | |
| 4. | Bali Grill | Rosalie | |
| 5. | Green Papaya | East Brisbane | |
| 6. | Warung Agus | West Melbourne | |
| 7. | Huong Huong | Marrickville | |
| 8. | Ayam Goreng 99 | Kingsford | |
| 9. | Slamet's Indonesian Restaurant | North Narrabeen | |
| 10. | Buddha Belly Cafe | Terrey Hills |
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Hot Tips
Over crowding the deep fryer
Do not over crowd your deep fryer. The fried food must have bubbling hot oil all the way around it for it to cook evenly and quickly. If you put too many ingredients in the deep fryer at once it will reduce the temperature of the oil resulting in a soggy mess.
Glossary
Parboil
To boil vegetables until half cooked. Used to part-cook potatoes and other hard root vegetables prior to roasting them at a high temperature to ensure that the inside is cooked while the outside crisps up well.
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