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Ingredients: • 2 tablespoon vegetable oil • 1 medium onion, peeled and finely chopped • 2 cloves garlic, peeled and finely chopped • 2 candlenuts (kemiri), grated • 1 teaspoon coriander (ketumbar), ground • a pinch of cumin (jintan), ground • ½ teaspoon turmeric (kunyit), ground • 1 teaspoon sambal oelek • 1 pea-size dried prawn (shrimp) paste (terasi) • 450 g (1 lb) prawns (shrimps), fresh or frozen, peeled • ½ teaspoon lemon grass (serai) ground • 125 mL ( ½ cup), squeezed from ½ grated coconut with sufficient water added • 2 salam leaves (daun salam) • 1 teaspoon salt Preparations: • Heat oil, then lightly sauté onion, garlic, candlenuts, coriander, cumin, turmeric, sambal oelek and dried prawn paste. • Add prawns and lemon grass. Fry lightly • Add coconut milk and bring to a slow boil. Lower heat, add salam leaves and salt. Simmer uncovered for about 15-20 minutes. Serve.
Cook Indonesian
