Lontong sayur pepaya muda udang - green pepaya and shrimp in spiced coconut milk

Ingredients

• 500 g green pepaya, peeled and julienned
• 300 g medium size shrimps
• 2 lemongrass, bruised
• 3 cm galangal, bruised
• 2 Indonesian bay leaves
• 1 teaspoon ground dried shrimp (Indonesian: ebi)
• 2 pkgs cream coconut powder
• 1.5 L homemade shrimp stock
• oil to stir fry
• Spices to grind into a paste
• 6 shallots
• 3 cloves garlics
• 3 red chillies
• 3 candlenuts (Indonesian: kemiri)
• 1 teaspoon dried shrimp paste (Indonesian: terasi, Malay: belachan), roasted

You may like

Coconut shrimp curry

Preparation

• 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).