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

Main Dish
5 servings
19 min
20 min
Very Easy


Number of serving: 5
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


  • 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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