Indonesische Food Recipe

Zutaten:

1 lb (500 g) fresh medium shrimp

4 auf 5 pods stinkbeans (petai) (optional)

2 EL Öl

2 Tassen (500 ml) dünne Kokosmilch

2 medium potatoes, geschält, halved and sliced

1 Karotte, geschält und in Scheiben geschnitten

2 Rot-Finger Länge Chilis, entkernt und in Scheiben geschnitten (optional)

2 EL Tamarindensaft

1 tablespoon sugar (optional)

1 Teelöffel Salz

Knusprig gebratene Schalotten (siehe unsere Sambals), togarnish

Würzpaste

3 auf 4 Rot-Finger Länge Chilis, entkernt

5 Schalotten, geschält

3 Knoblauchzehen, geschält

½ TL getrocknete Shrimps-Paste (Titel), Fett geröstet (siehe unsere Sambals)

Cooking Anfahrt:

1. Prepare the Crispy Fried Shallots by following the recipe – see our sambals-
2. Peel and devein the shrimp. Open the stinkbean pods and reserve the beans, über 35 of them. Discard pods
3. To make Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, Hinzufügen ein wenig Öl, falls erforderlich, halten Sie die Mischung Drehen.
4. Heat the oil a wok over medium heat stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sliced potato, carrot, chili (if using) and coconut milk and bring taufaboil, stirring gently. Add the sliced potatochili (if using) and tamarind juice, und gut mischen. Bring the ingredients to a boil again and simmer uncovered until the vegetables are cooked and the sauce has thickened, 3 to 5 minutes. Add the shrimp and simmer for 2 to 3 minutes until the shrimp turn pink. Season with the sugar (if using) and salt, and remove from the heat.
5. Transfer to a serving  platter, garnish with Crispy Fried Shallots and serve hot with stearned rice.