recipes, Porridge prawn sambal sauce

Porridge prawn sambal sauce

MATERIALS:

150 g of rice

900 ml coconut milk from 1 coconut

2 pieces of pandan leaf

3 bay leaves

1 teaspoon salt

Shrimp sauce:

2 tablespoons cooking oil

350 grams of shrimp were

3 lime leaves

1 stalk lemongrass, crushed

3 cm ginger, crushed

300 ml coconut milk from 1 coconut

1 tablespoon brown sugar, comb

2 tablespoons tamarind water

2 tablespoons cooking oil

puree:

7 large red pepper

3 red chili sauce

5 red onions

3 eggs pecans, toasted

3 cm turmeric, grilled

1 teaspoon salt

1 tablespoon dried shrimp, soaked hot water

Topping: fried onions and basil leaves

HOW TO MAKE:

1. Porridge: rice cooked with coconut milk, pandan leaves, bay leaves, and salt until

into a soft pulp, set aside.

2. Heat oil, saute ground spices until fragrant, put the shrimp,

lime leaves and lemongrass and stir well. Add coconut milk and cook until the sauce

thickens, remove from heat.

3. Presentation: prepare the dish, pour the pulp, put the shrimp sauce over it, sprinkle

with fried onions and basil leaves give.

For: 8 people

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