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Nasi Udang Bu Rudy:
– Steamed white rice
– Crispy shrimp
– Serundeng (Spiced dried shredded coconut)
– Kremesan (Crunchy crumbs fromt leftover batter of the crispy shrimp)
– Sambal Bu Rudy (Indonesian hot chili sambal ala Mrs. Rudy)
– Fresh condiments such as sliced cucumbers and tomatoes
Served : 2-4 people
Ingredients:
For the crispy shrimp:
– 500gr small shrimp
– 1 tsp salt
– 1/2 tsp baking powder
– 250gr all purpose flour (I used flour mix of 150gr all purpose flour, 50 gr maizena and 50 gr rice flour. The end result was more crispier than just flour)
– 4 cloves garlic
– Vegetable oil for frying
– Mix shrimp with salt and baking powder, mix together nicely and let aside for 15 minutes.
– Mix together all flours with pounded garlic, add shrimp and toss until the flour is evenly coating the shrimp.
– Heat the oil in a pan, fry shrimp until golden. Repeat until all shrimp is fried.
For the serundeng:
– Handful of shredded coconut (I used dried shredded coconut which I soaked in just enough hot water)
– A teaspoon of the made sambal Bu Rudy.
– Heat nonstick pan, add sambal and the coconut.
– Turn it around now and then until the coconut is dried and sambal is incorporated throughly.
Kremesan:
– Mix the leftover spiced flours with some water.
– Fry the leftover batter in the oil until golden.
For the sambal:
– 250gr red chillies
– 250 gr shallots
– 1 tsp salt
– 1 tsp sugar
– 1 tsp chicken broth powder (or block)
– 200 ml vegetable oil for frying
– Peel shallots, cleaned the shallots and chillies.
– If the shallots are too big (it’s always the case here in Europe), cut them into two pieces otherwise let it be.
– Heat oil in a pan, fry both shallots and chillies until fragrant.
– Take from the oil and pound alltogether with salt, sugar and chicken broth powder. But don’t pound until everything is smooth. That’s the art in this sambal. 🙂
– Heat the same oil back and fry the pounded sambal until done.
– This recipe will yield two 150gr jar, you can safely keep it in the fridge. But don’t forget to sterilize your jars prior using.
Finishing:
– Serve everything together with steamed white rice and sliced cucumber and tomatoes.
Recipe Source:
Nasi Udang : Tabloid Nova
Sambal : Rina Rinso
