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Ingredients
- Serves 2-4 people
1 kg shrimp
Rendang spices:
20 g garlic
30 g shallots
15 g candlenut
20 g curly red chili
50 g big red chili
15 g ginger
Condiments :
1 pandan leave, knotted
1 turmeric leave, knotted
1 lemongrass, smashed
½ inch galangal
3 kaffir lime leaves
1 bay leaf
250 ml water
250 ml thick coconut milk
Spice powder and seasoning:
2 g coriander powder
2 g white pepper powder
2 g cumin powder
2 g cinnamon powder
2 g star anise powder
2 g cardamom powder
2 g cloves powder
Udang Bumbu Rendang (Shrimp Rendang)
Udang Bumbu Rendang is a traditional cuisine of the Minangkabau people originating from West Sumatra. Though commonly made with beef tenderloin in coconut milk, this recipe replaces the beef with shrimps. This delightfully fragrant and spice-filled paste really compliments the succulent shrimps. A wonderful substitute to accommodate pescatarians.
- Easy
- 50 min
- 45 min
- 15 min
- 2 steps
- 22 Ingredients
- Easy
- 2 steps
- 22 Ingredients
- 50 min
- 45 min
- 15 min
Directions
-
Making the Rendang
Blend the rendang spices into a paste. Then saute the paste with pandan leaves, turmeric leaves, lemongrass, galangal, kaffir lime leaves and bay leaves.
- Cook the spices for 20 minutes over medium heat until fragrant, stirring constantly.
- Add the spice powders and seasoning and stir fry until well blended.
The cooking process of the rendang spices requires patience because the rendang spices need to be constantly stirred for the sauce to thicken.
-
Add the shrimp
Add the water and coconut milk and cook until it starts boiling. Add the shrimp and stir to mix.
Cook the rendang for about 20 minutes or until the water and coconut milk are reduced and thickened. Then remove and set aside.
Plate and Serve!
- Prepare a serving plate, then arrange the rendang shrimp on the plate. Ladle the sauce and serve.
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Ingredients
- Serves 2-4 people
-
1 kg shrimp
-
Rendang spices:
20 g garlic
-
30 g shallots
-
15 g candlenut
-
20 g curly red chili
-
50 g big red chili
-
15 g ginger
-
Condiments :
1 pandan leave, knotted
-
1 turmeric leave, knotted
-
1 lemongrass, smashed
-
½ inch galangal
-
3 kaffir lime leaves
-
1 bay leaf
-
250 ml water
-
250 ml thick coconut milk
-
Spice powder and seasoning:
2 g coriander powder
-
2 g white pepper powder
-
2 g cumin powder
-
2 g cinnamon powder
-
2 g star anise powder
-
2 g cardamom powder
-
2 g cloves powder
Nutrition
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