Sate udang 'Ramayana' – deep-fried shrimp skewers

Ingredients for 2 servings:

• 30 mm-sized shrimp(s), fresh with shell (length with head: 8 – 10 cm)
• 6 wooden skewers (satte skewers – at least 20 cm long)
• 1 liter of frying oil
• 2 tbsp soy sauce, Japanese (Kikkoman etc.)
• 4 cm wasabi paste
• 2 tbsp orange juice
• 1 tsp Sambal bajak according to 3 (see my recipes)
• 2 tbsp coconut milk, creamy
• 2 tbsp orange juice
• 1 cup long grain rice
• 2 cups water
• 4 tbsp rice vinegar, Chinese, mild
• 1 tbsp instant chicken broth
• n. B. Pepper in threads
• e.g. celery
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A very tasty starter, quick to make and very popular

Soak the satay skewers in water. Cook the rice with all its ingredients. Wash the shrimp and string 5 shrimp onto each skewer. Heat the frying oil in a wok until smoking hot. Arrange the rice on the plate and garnish. Mix the soy sauce with the wasabi paste. Mix the sambal with the coconut milk. Dilute the dipping sauces with 2 tablespoons of orange juice each and divide between serving bowls. Place the shrimp skewers in the frying oil using a coarse sieve. Be careful of splashing! Fry for one minute until crispy. Drain, transfer to serving plates, serve, and enjoy. Note: Eat the body, including the crispy chitin shell. The head and tail go to the cat or the trash can.