Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 2 cups coconut milk
- 2 tbsp Betutu spice mix
- 1 tbsp tamarind paste
- 2 tbsp vegetable oil
- 2 tbsp chopped shallots
- 2 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 tbsp chopped lemongrass
- 1 tbsp chopped galangal
- 2 red chilies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 lime, juiced
Special equipment needed:
- Mortar and pestle
- Large skillet
Step-by-step instructions:
1. In a mortar and pestle, grind the Betutu spice mix until it becomes a fine powder.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped shallots, garlic, ginger, lemongrass, and galangal. Cook until fragrant, about 2-3 minutes.
3. Add the Betutu spice mix and sliced red chilies to the skillet. Cook for another minute.
4. Add the prawns to the skillet and stir to coat them with the spice mixture.
5. Pour in the coconut milk and tamarind paste. Stir to combine.
6. Season with salt and sugar. Bring the mixture to a simmer and cook until the prawns are cooked through, about 5-7 minutes.
7. Remove the skillet from the heat and stir in the lime juice.
8. Serve the Betutu Prawns with Coconut Milk hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Betutu spice mix can be substituted with a mixture of ground coriander, cumin, turmeric, and chili powder.
- Tamarind paste can be substituted with lime juice.
Variations:
- This recipe can also be made with chicken or fish instead of prawns.
- For a vegetarian version, substitute the prawns with tofu or vegetables like eggplant or cauliflower.
Tips and tricks:
- To save time, use pre-made Betutu spice mix.
- If you like your food spicy, add more red chilies to the recipe.
- For a creamier sauce, use full-fat coconut milk.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Betutu Prawns with Coconut Milk in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Betutu Prawns with Coconut Milk in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro and sliced red chilies.
Pairings:
This dish pairs well with a crisp white wine like Sauvignon Blanc or a light beer like a pilsner.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Coconut rice
- Naan bread
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the sauce is too thick, add more coconut milk or water.
Food safety advice:
- Make sure to cook the prawns until they are fully cooked through to avoid foodborne illness.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Betutu is a traditional Balinese spice mix that is used to flavor meat, fish, and vegetables. It is made with a blend of spices like coriander, cumin, turmeric, and chili powder.
Flavor profiles:
This dish has a spicy and aromatic flavor with hints of lemongrass, ginger, and galangal. The coconut milk adds a creamy and slightly sweet flavor to the dish.
Serving suggestions:
Serve the Betutu Prawns with Coconut Milk with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian