Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 red chili, minced
- 1 tbsp. tamarind paste
- 1 tbsp. palm sugar
- 1 tbsp. fish sauce
- 1 tbsp. coconut oil
- 1 cup grated coconut
- 4 kaffir lime leaves, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Banana leaves or parchment paper
- Steamer
Step-by-step instructions:
1. In a bowl, mix together the garlic, shallot, red chili, tamarind paste, palm sugar, fish sauce, and coconut oil.
2. Add the shrimp to the bowl and mix until well coated. Let marinate for 10-15 minutes.
3. In a separate bowl, mix together the grated coconut and kaffir lime leaves.
4. Cut the banana leaves or parchment paper into 8-inch squares.
5. Place a spoonful of the coconut mixture onto the center of each square.
6. Top with a few pieces of marinated shrimp.
7. Fold the banana leaves or parchment paper to create a package, making sure to seal the edges.
8. Place the packages in a steamer and steam for 10-15 minutes or until the shrimp is cooked through.
9. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Steamer: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 10g
- Protein: 18g
Substitutions for ingredients:
- Shrimp: Can be substituted with chicken or tofu.
- Tamarind paste: Can be substituted with lime juice.
- Palm sugar: Can be substituted with brown sugar.
- Fish sauce: Can be substituted with soy sauce.
Variations:
- Add vegetables such as bell peppers or carrots to the shrimp mixture.
- Use different types of seafood such as scallops or mussels.
- Add more chili for a spicier dish.
Tips and tricks:
- Make sure to seal the banana leaves or parchment paper tightly to prevent the steam from escaping.
- If using frozen shrimp, make sure to thaw them completely before marinating.
Storage instructions:
- Store any leftover shrimp botok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the shrimp botok for a few minutes until heated through.
Presentation ideas:
- Serve the shrimp botok on a bed of rice with a side of steamed vegetables.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the shrimp botok is too dry, add a little bit of water to the shrimp mixture before steaming.
Food safety advice:
- Make sure to handle the shrimp properly and cook it to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Botok is a traditional Indonesian dish that is usually made with fish or chicken.
Flavor profiles:
- This dish is sweet, sour, and savory with a hint of spice from the chili.
Serving suggestions:
- Serve the shrimp botok as a main dish for lunch or dinner.
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Region: Indonesian