Udang Tempe Kuah Santan (Shrimp and Tempeh in Coconut Sauce)
Ingredients
| Quantity | Ingredient |
|---|---|
| 250 grams | Large shrimp, peeled |
| To taste | Tempeh |
| 200 ml | Coconut milk (Kara) |
| Spices | |
| 3 | Bird’s eye chilies |
| 1 | Large chili |
| A small piece | Fresh turmeric |
| ½ teaspoon | Coriander (or ground coriander) |
| A few leaves | Kaffir lime leaves |
| 3 cloves | Garlic |
| 5 bulbs | Shallots |
| To taste | Young galangal |
| To taste | Salt |
| 1 teaspoon | Sugar |
Instructions
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Prepare the Spices: In a mortar and pestle, finely grind all the spices: bird’s eye chilies, large chili, turmeric, coriander, garlic, shallots, and young galangal until smooth.
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Prepare the Shrimp and Tempeh: Cut the tempeh into cubes and rinse the shrimp thoroughly.
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Cook the Shrimp: Heat a pan and fry the shrimp until half-cooked, then remove and set aside.
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Sauté the Spices: In the same pan, sauté the ground spices until fragrant.
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Combine Ingredients: Add the cubed tempeh and the fried shrimp back into the pan. Pour in approximately 500 ml of water and bring to a boil.
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Add Coconut Milk: Once boiling, add the coconut milk, salt, and sugar to taste. Adjust seasoning as needed.
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Serve: Allow it to simmer until fully cooked and flavors meld. Enjoy this delicious dish with rice or on its own! 😍
Delve into the rich flavors of this Indonesian-inspired recipe that brings together shrimp and tempeh in a creamy coconut sauce for an ultimate dining experience.
