Lontong sayur pepaya muda udang - green pepaya and shrimp in spiced coconut milk
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Ingredients
5
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Preparation
Preparation19 min
Cook time20 min
- Homemade shrimp stock can be made ahead from shrimp heads and skins. Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.
- Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.
- Add julienned pepayas another package of coconut cream powder, stir until mixed.
- Add shrimp stock and shrimp, stir and boil for another 10 minutes or until the shrimps are done.
- Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).
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