Indonesian > Prawn

Prawn and Cucumber Rujak Recipe

Ingredients with Measurements:
- 1 pound of cooked prawns, peeled and deveined
- 1 large cucumber, peeled and sliced
- 1/2 cup of roasted peanuts, chopped
- 1/4 cup of tamarind concentrate
- 1/4 cup of palm sugar
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1/2 teaspoon of salt
- 1/4 teaspoon of shrimp paste
- 1/4 cup of water
- 1 lime, cut into wedges

Special equipment needed:
- Mortar and pestle or food processor

Step-by-step instructions:

1. In a mortar and pestle or food processor, grind the garlic, chilies, salt, and shrimp paste until it forms a paste.

2. In a small bowl, mix the tamarind concentrate, palm sugar, and water until the sugar dissolves.

3. In a large bowl, combine the prawns, cucumber, and chopped peanuts.

4. Pour the tamarind mixture over the prawn and cucumber mixture and toss to coat.

5. Add the garlic and chili paste to the bowl and mix well.

6. Serve the rujak with lime wedges on the side.


Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 20g
Carbohydrates: 20g
Fiber: 3g
Sugar: 13g
Sodium: 400mg

Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Cilantro can be added for extra flavor.
- Brown sugar can be used instead of palm sugar.

Variations:
- Mango or pineapple can be added for sweetness.
- Red onion can be added for crunch.
- Fried tofu can be added for protein.

Tips and tricks:
- Make sure to use fresh prawns for the best flavor.
- Adjust the amount of chili to your desired level of spiciness.
- Use a mandoline to slice the cucumber thinly and evenly.

Storage instructions:
- Store leftover rujak in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Rujak is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the rujak in a large bowl or on individual plates.
- Garnish with extra chopped peanuts and sliced chilies.

Garnishes:
- Chopped peanuts
- Sliced chilies
- Cilantro leaves

Pairings:
- Serve with steamed rice for a complete meal.
- Pair with a light and refreshing white wine.

Suggested side dishes:
- Grilled vegetables
- Steamed edamame
- Fried rice

Troubleshooting advice:
- If the rujak is too sweet, add more tamarind concentrate or lime juice to balance the flavors.
- If the rujak is too sour, add more palm sugar to balance the flavors.

Food safety advice:
- Make sure to properly clean and cook the prawns to avoid foodborne illness.
- Store leftover rujak in the refrigerator and discard after 2 days.

Food history:
- Rujak is a traditional Indonesian fruit and vegetable salad that is typically served with a spicy and sweet sauce.

Flavor profiles:
- Spicy, sweet, sour, and savory.

Serving suggestions:
- Serve as an appetizer or a light meal.

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Region: Indonesian

Taste: Spicy, Sour, Sweet, Tangy, Savory