Recipe

Prawn Rendang with Cucumber-Golden Raisin Raita

by: Chef Alex Ong

An Indonesian treat — prawns served with an aromatic sauce and cool raita.

Details

Serves:

INGREDIENTS

2 oz. vegetable oil

Aromatics

10 shallots, peeled and sliced
10 garlic cloves, peeled and sliced
2 stalks lemongrass, thinly sliced
5 Thai chiles
10 Kaffir lime leaves, center stem removed and cut in matchstick-size pieces
1 tbsp. paprika

2 tbsp. fish sauce
1/2 tsp. black pepper
1 tbsp. sugar
2 tsp. sambal oelek*
2 cans (13 ounces each) coconut milk

18 prawns (10/12 count), peeled and deveined with heads intact

Cucumber-Raisin Raita

2 c. plain yogurt
1/2 cucumber; peeled, seeded and minced
1 c. California golden raisins, chopped
5 mint leaves, minced
1/2 tsp. kosher salt
Juice of 1/4 lemon (about 1 tablespoon)

California raisin juice concentrate*; for garnish
Micro cilantro; for garnish

PROCEDURE

Preheat wok to very hot; add oil and stir-fry aromatics for 10 minutes. (Do not brown.) Stir in fish sauce, pepper, sugar, sambal and coconut milk. Bring to boil and reduce heat; simmer for 15 minutes. Purée with a stick hand blender; cool completely. Store in refrigerator overnight to meld flavors.

Cucumber-Raisin Raita

Stir yogurt, cucumber, raisins, mint, salt and lemon juice together in a bowl. Chill.

To Serve

Reheat aromatic sauce slowly over low heat to simmer; add prawns and let simmer for 10 minutes until heated through and done. Arrange 3 prawns on each individual serving plate. Spoon Cucumber-Raisin Raita in middle and add drops of raisin juice concentrate onto each prawn. Garnish with micro cilantro.

Notes:Sambal oelek is an Indonesian flavoring paste made from chiles, salt, oil and vinegar. It is available at most Asian Markets.

California raisin juice concentrate is available from foodservice and industrial suppliers.

Nutrition Information (per serving)

Calories 0(0% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 0g; Carbohydrates 0g; Fiber 0g; Iron 0mg; Sodium 0mg; Calcium 0mg