King prawns in pandanus leaves<\/p>\n
1. To prepare the sauce, Daniel Gendre of Aphrodite Restaurant
\ncombines 150g red chili, three cloves of garlic, 30g ginger, 40g
\ngalangal, 10g turmeric and seven pcs shallot, and finely crushes
\nthe ingredients. He stir-fries the spices in 50ml cooking oil
\nuntil fragrant and then pours in 200ml chicken stock and allows
\nto simmer. He adds two sticks of lemon grass, 10g brown sugar,
\n150ml coconut milk, salt and pepper. He sieves the sauce and
\nkeeps it warm.<\/p>\n
2. To prepare the prawns for four servings, Gendre uses 16
\nking prawns (headless and cleaned) and marinates them with 1 tsp
\nlemon juice, 1 tsp Worcestershire sauce and sets them aside for
\n10 minutes. He cuts four to six pandanus leaves into two-
\ncentimeter-wide bands and blanches them in hot water. He gently
\nwraps the king prawns in the leaves and secures with toothpicks
\nbefore deep frying them in hot oil. To make the rice, Gendre
\nmelts 40g unsalted butter in a frying pan and stirs in 20g
\nroasted pine nuts and 400g cooked rice. He seasons with salt and
\npepper and sautes for two to three minutes.<\/p>\n
3. To serve, Gendre places one dome of buttered rice in the
\ncenter of a hot plate and arranges four king prawns around the
\nrice dome. He gently pours the spicy coconut sauce around the
\ndome and adds 10g sweet soya to the sauce and creates artistic
\npatterns using a toothpick. Finally, he tops the rice with 10g
\nleek, 10g red chili and four coriander leaves. (Maria Endah
\nHulupi)<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/king-prawns-in-pandanus-leaves-1447893297",
"image": ""
},
"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
}