KOMPAS.com – Shrimp fern fried chili sauce is an appetizing dish with a combination of spicy, savory and fresh flavors. Tender fern leaves and fresh prawns make a perfect combination in this dish.
This recipe is perfect for those who want to taste traditional dishes with simple ingredients but rich in flavor.
The use of coconut milk makes this dish even more delicious and thick, giving it a texture that pampers the tongue.
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For maximum results, it is important to pay attention to the ingredient preparation process, especially when cleaning fern leaves and shrimp.
The process of sauteing the spices and the right cooking technique will produce a dish that is tempting to the taste.
Follow the recipe from the book “25 Recipes for Fried Vegetable Sambal” (2013) by Dapur Kirana, published by Gramedia Pustaka Utama below.
Shrimp fern leaf fried chili sauce recipe
Material
- Sufficient fern leaf shoots
- 100 grams of shrimp
- 350 ml coconut milk
- 5 red onions
- 4 cloves of garlic
- 2 large red chili cloves
- 2 cayenne peppers
- 2 green chilies
- 2 tomatoes
- 2 candlenuts
- Sugar and salt to taste
How to make fried shrimp fern leaf chili sauce
- Dry the young fern leaf shoots until they wilt, then wash them thoroughly and cut them into the desired size.
- Peel the shrimp shells and clean with water until clean, then set aside.
- Prepare shallots, garlic, large red chilies, cayenne peppers, green chilies, tomatoes and candlenuts. Blend all the spice ingredients until smooth.
- Heat a little oil in a frying pan, then saute the ground spices until fragrant.
- Once the spices are fragrant, add the fern leaves and shrimp to the pan. Stir well so that the spices absorb into the ingredients.
- Slowly pour the coconut milk into the pan. Allow it to boil for a few moments, while continuing to stir so that the coconut milk doesn’t break.
- Add enough salt and sugar according to taste. Cook until all ingredients are cooked and coconut milk thickens.
- Once cooked, remove the fried shrimp fern chili sauce and serve on a serving plate. This dish is ready to be enjoyed while warm with white rice.
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