Pepes udang-tahu (grilled steamed seasoned shrimp and tofu)

Ingredients

• 800g headless shrimp
• 3 block of medium firm tofu, mashed
• 8 cloves of garlic
• 6 cloves of shallot
• 15 chili paddy or bird's eye chili
• 6 candle nuts
• 2 stalk of lemon grass
• 5 lime leaves
• 5 Indonesian bay leaves
• 1 teaspoon of shrimp paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of ground white pepper
• 1 tablespoon of palm sugar
• 4cm of galangal
• 4cm of ginger
• 3 green onion, chopped
• 1 tomato
• salt
• sugar
• banana leaves and toothpicks for wrapping

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Preparation

• Blend all of the ingredients except shrimp, tofu, lime leaves, bay leaves and green onion in a blender until smooth.
• Pour it in a big container and add lime leaves, bay leaves, green onion and mashed tofu and mix it well.
• Add the shrimp and mix it well again. Place 3-4 tablespoons of the mixture in a piece of banana leaf and wrap it and seal it with toothpick.
• Do it for all of the mixture. Steam it for 40minutes. Then place them on an aluminum pan or other oven dish and grill it for 15minutes for each side. Serve it warm with steamed rice.

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