Balinese Prawns Food

BALINESE PRAWNS

Steps:

• In a blender, combine ketchup, lemon juice, Worchestershire sauce, sambal ulek, green onions and basil leaves. Puree until well blended.
• Pour into mixing bowl and add shrimp. Stir well to coat. Cover and chill.
• Spoon shrimp cocktail into cold avocado halves. Garnish with lemon wedges. Serve well chilled.

INDONESIAN PRAWNS

Steps:

• Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
• Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
• Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
• Add the prawns and cook until they turn pink, do not overcook them.
• Taste the sauce and add salt and sugar to your liking.

NASI GORENG (INDONESIAN STIR-FRIED RICE)

Steps:

• Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
• Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
• Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
• Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
• Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.

TAMARIND PRAWN CURRY

Steps:

• Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.
• Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.