Lobster In Spicy Yellow Sauce Recipe - Udang Pantung Kuning

                            RECIPES OF INDONESIA

A real gourmet treat from Bali, cheekily disguised with yellow sauce, but be warned; it is as hot and spicy as it comes!

Ingredients :

4

1 liter

1 1/4 liter

2 stalks

1 pieces

1/4 tsp

Spice Paste:

7 stalks

3 cloves

6 pieces

5 cm

5 cm

5 pieces

1 piece

1 piece

1 stalk

1 1/2 tbsp

1 1/2 tsp

1/2 tsp

2 tbsp

Small lobsters - each approx 500 - 600g in weight

Coconut milk

Water

Lemongrass, bruised

Lime leaves

Vinegar

Dried shallots to garnish

Shallots, peeled and chopped

Garlic, peeled and chopped

Red chilies, deseeded and chopped

Fresh turmeric, peeled and chopped

Ginger, peeled and chopped

Candle nuts

Tomato, peeled and seeded

Salam leaf

Lemongrass

tamarind pulp

Coriander seeds

Dried shrimp paste (trasi), toasted

Cooking oil

• Prepare spice paste by grinding or blending all the ingredients except tamarind, lemongrass, salam leaf and oil.
• Heat oil and add spice paste and the rest of the spice ingredients and cooked over moderate heat for approx 5 minutes, then cool.
• To prepare lobsters, wash and leave whole. Bring water to a boil, add lobsters and simmer approx 15 minutes. Remove lobster and plunge into iced water for 1 minute, then drain and removed meat.
• Return shells to the pot of water, keeping lobster meat aside.
• Add spice paste, lemongrass, lime leaf and vinegar to the water with the shells and let simmer until 1 liter (approx 4 cups) of stock remains.
• Add coconut milk and simmer for 10 minutes.
• Strain stock and return to pan
• Add lobster meat and simmer for another minute.
• Garnish with dried shallots and serve.