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

Main Dish
5 servings
19 min
20 min
Very Easy


5 servings
- 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


Step 1

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.

Step 2

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.

Step 3

Add julienned pepayas another package of coconut cream powder, stir until mixed.

Step 4

Add shrimp stock and shrimp, stir and boil for another 10 minutes or until the shrimps are done.

Step 5

Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).

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