Entree: Indonesia – Papua – Udang Selingkuh (Papuan-style prawns simmered in a spicy, tangy coconut and tamarind sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 1/2 lb (680 g) large prawns, shells removed and deveined (tails optional)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 3 cloves garlic, crushed (about 0.3 oz / 9 g)
- 2 red chilies, sliced (adjust to heat) (about 0.5 oz / 15 g)
- 1 stalk lemongrass, white part only, bruised and thinly sliced (about 0.5 oz / 15 g)
- 1 tsp (5 g) grated galangal or fresh ginger
- 2 tbsp (30 ml) tamarind paste mixed with 1/2 cup (120 ml) warm water, strained
- 1 cup (240 ml) full-fat coconut milk
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 1 tbsp (15 ml) fish sauce (or to taste)
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped kemangi (Indonesian basil) or cilantro
- 2 cups (400 g) cooked sago, for serving
- Salt to taste

Instructions

1. Prepare the tamarind water by stirring tamarind paste into 1/2 cup (120 ml) warm water, then strain and set aside. Have coconut milk and prawns ready.
2. Heat oil in a wide skillet or wok over medium heat. Sauté shallots, garlic, sliced chilies and lemongrass until fragrant and softened, about 3–4 minutes.
3. Add grated galangal and cook 1 minute. Pour in the tamarind water and bring to a gentle simmer, scraping up any browned bits.
4. Stir in coconut milk and palm sugar, bring to a gentle simmer, and season with fish sauce. Simmer 3–4 minutes until flavors meld and sauce slightly thickens.
5. Add prawns and simmer 3–5 minutes until pink and just cooked through. Taste and adjust seasoning with salt or more fish sauce and lime juice for brightness.
6. Remove from heat, stir in chopped kemangi or cilantro. Serve the Udang Selingkuh immediately over cooked sago (or steamed rice) and spoon the sauce over the top.