Prawn salad
Lemongrass tamarind fish
Arsin ikan mas
- 1 KG PRAWNS, shelled but with tail on
- 1 TSP SAMBAL
- PIECE OF GINGERROOT, grated
- 2 CLOVES GARLIC, chopped
- BUNCH OF CORIANDER, chopped
- BUNCH OF MINT LEAVES, chopped
- 4 TBSP SOY SAUCE
- 2 TBSP FISH SAUCE
- 250 GRAM RICE NOODLES
- 1 KG FRESHWATER FISH, cleaned
- 4 STALKS LEMONGRASS, bruised
- 2 TBSP TAMARIND JUICE
- 4 CANDLENUTS, chopped
- PIECE OF FRESH TURMERIC, chopped or 1 TSP TURMERIC POWDER
- PIECE OF FRESH GALANGAL or 1/2 TSP GALANGAL POWDER
- 4 RED CHILLIES, chopped
- 1 ONION, chopped
- 4 CLOVES GARLIC, chopped
Mix the prawns with the ginger, garlic, sambal, half of the coriander and half of the mint and a tablespoon oil and marinate one hour. Soak the noodles in hot water according to instructions. Stir fry the prawns three minutes, add the soy sauce and fish sauce, stir fry one minute more. Serve with noodles and sprinkle with the remaining green herbs.
Grind the nuts, turmeric, galangal, chillies, onion and garlic. Bring this to the boil with 1 1/2 cup water, the tamarind juice and lemongrass and simmer for 10 minutes. Add the fish and simmer for another 10 minutes, turn the fish after 5 minutes. Put the dish on a plate and our the sauce on top.
This is a recipe from Sumatra.
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