spicy spiced roasted shrimps/prawns
400 gr tiger prawns
1 tsp lime, juice
1/2 tsp of salt
5 jeruk purut leaves
2 serai / sereh / lemongrass, white part
2 cm lengkuas / galangal / laos
1 asam kandis
2 tsp salt
1/2 tsp pepper
1/2 tsp palm sugar
150 ml coconut milk (from 1/2 coconut)
4 tbsp oil
5 cloves of garlic
6 red cabai keriting (curly cayenne pepper)
4 red lomboks
2 cm jahe
2 cm kunyit, roasted
1 1/2 tsp ketumbar
Clean the shrimp/prawns. Rub the prawns with the lime juice and salt and set aside. Remove the veins from the jeruk purut and chop finely. Pound or grind the ingredients for the bumbu into a paste.
In a pan, heat the oil and fry the bumbu together with the jeruk purut, the serai, the galangal and the asam kandit for 5 minutes. Then add the coconut milk, salt, pepper and palm sugar and bring it to the boil while stirring.
Mix this with the shrimps/prawns and let it marinate for 1 hour. Roast the prawns over a charcoal fire until brown and cooked and baste the prawns/shrimp regularly with the sauce.