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Udang kemiri Ingredients Method Products Tip Recipe serves 2 Time: approx. 40 minutes Prawns with kemiri nuts • 2 garlic cloves, crushed • A little oil for frying • 6 kemiri nuts, roasted and ground • Alternatively: 12 macadamia nuts, 12 cashew nuts or 12 almonds • 2 kaffir lime leaves, torn into pieces • 1 tbsp AVOPRI sambal oelek* • 2 cm lemon grass (bottom part), crushed • 400 ml coconut milk • 1 tbsp sugar • Pepper • 1 tbsp (or 1 cube) vegetable or chicken stock • 400 g peeled prawns Origin: Java Sweat garlic in oil. Add nuts and kaffir lime leaves and fry for 1 minute, stirring. Add sambal oelek and lemon grass and again fry for 1 minute, stirring. Add coconut milk, sugar, pepper and stock and stir. Cook prawns in sauce until done. Udang kemiri is served with AVOPRI jasmine rice. Use upper part of lemon grass to make tea. * since the sambal oelek itself is very salty, no further salt should be added. Don't use extra sambal oelek to make a dish very hot. In- stead, add fresh chilis to taste. Recipe © Diane B. Maweikere Find more recipes at www.avopri.com Selamat makan! Bon appétit! Level of difficulty: easy
