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This shrimp in yellow sauce was an inspiration of a Balinese dish that is usually prepared with lobster or what they called Udang Pantung (lobster) kuning. The sauce is made of coconut milk and other fragrant spices and herbs typically found in Indonesian cooking. The main bulk of the work is probably in finding the spices and herbs, especially if you live outside Southeast Asia countries. The cooking part is pretty quick and painless 😉
UDANG PANTUNG KUNING / SHRIMP IN YELLOW SAUCE
Ingredients
- 2 lbs large shrimp (peeled (you can leave the tails on if you like) and deveined)
- 2 dried bay leaves
- 3 stalks lemon grass (cut off the woody ends and bruised)
- 4 cups coconut milk
- 3 Kaffir lime leaves
- 2 tsp of good quality turmeric powder
- 1 Tbsp of white vinegar (or more to taste)
- 2 Tbsp of cooking oil
Spice paste:
- 6 red chilis (seeded and chopped)
- 7 shallots (peeled)
- 5 cloves garlic (peeled)
- 5 candlenuts /kemiri
- 2- inch ginger roots (peeled)
- 1 tsp coriander seeds
- 1 tsp dried shrimp paste
- 1 large tomato
- Salt and pepper to taste
Garnish:
- Fried shallots crisp
Instructions
- Grind all the ingredient for spice paste in the blender
- Preheat a large skillet or wok with oil. Saute the spice paste, turmeric powder, lemon grass, bay leaves until really fragrant, about 5 minutes. Add in the coconut milk and kaffir lime leaves and bring to a boil and let it simmer for about 10 minutes. Add in the shrimp and cook until they turn color, about 1 minute or so. Add in vinegar, Salt and pepper to taste. It should be just slightly tangy and savory. Add more vinegar and/or salt if needed. Remove from the heat into serving bowl. Garnish with fried shallots crisp and serve immediately
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