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Ingredients
- Serves 2-4 people
500 g Shrimp
200 ml Thick Coconut Milk
150 ml Water
4 g Salt
12 g Chicken Powder
8 g Sugar
4 g White Pepper Powder
4 pcs Lime Leaves
50 ml Cooking Oil
20 g Leek, sliced lengthways
15 g Red Cayenne Pepper
10 g Fried Onions
35 g Red Onion
30 g Garlic
15 g Candlenut
6 g Shrimp Paste, toasted
100 g Big Red Chilies
10 g Cayenne Pepper
20 g dried shrimp, toasted
Gulai Udang Belacan
The pride of Riau, Gulai Udang Belacan is one of their iconic dishes and it is very much loved by the locals. The sauce itself is packed with flavor, consisting of shrimp paste (belacan), chili and candlenuts, among other seasonings. Paired with the juicy prawns, this Indonesian dish is a treat, especially for those who love seafood and spice!
- Easy
- 60 min
- 301 min
- 15 min
- 1 steps
- 19 Ingredients
- Easy
- 1 steps
- 19 Ingredients
- 60 min
- 301 min
- 15 min
Instructions
-
Curry Making
- In a blender, add in shallots, garlic, candlenut, shrimp paste, big red chilies, cayenne pepper and dried shrimp. Blend well.
- Sauté the blended paste in some oil over medium heat until the paste is cooked and fragrant with oils separated.
- Add lime leaves and stir well.
- Add water and coconut milk and bring it to a boil, stir consistently.
- Add salt, chicken powder, sugar and stir well.
- Once it comes to a boil, add the shrimp. Reduce the heat and simmer till the sauce thickens.
- Add cayenne pepper and leek.
Plate and Serve!
Garnish with some fried onions and serve.
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Ingredients
- Serves 2-4 people
-
500 g Shrimp
200 ml Thick Coconut Milk
150 ml Water
4 g Salt
12 g Chicken Powder
8 g Sugar
4 g White Pepper Powder
4 pcs Lime Leaves
50 ml Cooking Oil
20 g Leek, sliced lengthways
15 g Red Cayenne Pepper
10 g Fried Onions
35 g Red Onion
30 g Garlic
15 g Candlenut
6 g Shrimp Paste, toasted
100 g Big Red Chilies
10 g Cayenne Pepper
20 g dried shrimp, toasted
Nutrition
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