serves
2
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Upcoming On Demand
Beyond Bali With Lara Lee
series • travel
PG
series • travel
PG
Ingredients
- 5 garlic cloves
- 1 red onion, halved
- 1 tsp minced fresh turmeric
- 2 candlenuts
- 1 large red chilli
- 1 large tomato
- 1 tbsp cooking oil
- ½ cup (125 ml) water
- 2 makrut lime leaves (thinly sliced)
- 2 cm x 3 cm piece galangal, crushed
- 1 tsp sugar
- 2 tsp salt
- 1 ½ tbsp soy sauce
- 15 prawns (tiger or king), cleaned, tail-on
- Thinly sliced red chilli, sliced spring onion, crispy shallots, steamed rice, to serve
Instructions
- To make the spice paste, combine the garlic, red onion, turmeric, candlenuts, chilli and tomato in the bowl of a food processor. Blitz until smooth, then set aside until needed.
- Heat the oil in a large wok or frying pan and add the prepared spice paste. Sauté until fragrant and brown. Add the water, lime leaves, galangal, sugar, salt and soy sauce and stir to combine. Stir through the prawns. Cook, stirring, until the prawns are cooked through and the sauce thickens to your preferred consistency. Remove from the heat.
- Sprinkle the udang bumbu rujak with chilli, spring onion and crispy shallots. Serve with rice on the side.
Watch how to make this recipe on Episode 3 of Beyond Bali with Lara Lee, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Upcoming On Demand
Beyond Bali With Lara Lee
