Shrimp Pepes Recipe

Shrimp is not only delicious when fried or grilled, even made spicy is also delicious you know . This typical Indonesian processing technique uses burnt banana leaves for wrapping, besides the spices used are also delicious and refreshing. The aroma and taste of the prawns made with this Pepes seasoning is so fragrant and tempting. You can also make a lot straight away, store it in the freezer and just warm it up in the steamer when you want to serve it. Practical and easy way to make it, follow the recipe for making this delicious shrimp paste.

Ingredients

• Shrimp, skin-head removed and tail left - 500 grams
• Lime juice - 1/2 tsp
• Star fruit vegetables/wuluh, sliced ​​round - 4 pieces
• Red tomatoes, chopped - 1 piece
• Green onion, coarsely chopped - 1 stick
• Salt - 1.5 tsp
• Sugar - 3/4 tsp
• Instant thick coconut milk - 2 tbsp
• Citrus leaves, remove the bones and finely slice - 5 pieces
• Cayenne pepper, leave whole - 10 pieces
• Banana leaves, for wrapping - to taste
• Toothpick, for pinning - to taste
• Ground spices:
• Shallots - 10 grains
• Garlic - 4 cloves
• Big red chilies - 2 pieces
• Curly red chilies - 3 pieces
• Turmeric, roasted - 1 segment
• Candlenut, roasted - 4 grains
• See Mother's Recipe Version

Plans

• Cut the length of the back of the shrimp and then remove the black dirt. Clean wash.
• Coat the prawns with lime juice. Leave it for 15 minutes.
• In a bowl, mix the ground spices, sugar, salt, and thick coconut milk. Stir well.
• Add the prawns, cayenne pepper, tomatoes, lime leaves, and spring onions. Stir well.
• Take 2 banana leaves and place them in a pile. Fill with enough shrimp mixture. Wrap the leaves in the shape of a rice cake. Pin both ends with a toothpick. Do it to the end.
• Steam the pepes for 25 minutes until cooked. Lift.
• Just before serving, grill the peppers over the heat or in a non-stick flat pan on the stove. Lift.
• Ready to be served.
• 1. Choose fresh shrimp so that the natural sweetness can come out.

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