Fiery Shrimp Soup Sanur Beach

Ingredients for 1 servings:

• 4 prawns, fresh or frozen
• 3 tbsp peanut oil
• 4 lemon leaves
• 2 g dill, fresh
• 4 small onions, red
• 1 m.-sized garlic clove(s), fresh
• 1 small chili pepper(s) (Cabe rawit merah), red
• 1 small chili pepper(s) (Cabe rawit hijau), green
• 10 g shrimp paste (terasi udang)
• 1 lemongrass, fresh
• 20 g galangal, fresh
• 10 g fresh ginger
• 3 mushrooms (tongku mushrooms)
• 2 tbsp lemon juice
• 200 g mineral water
• 100 g orange juice
• 1 tbsp tamarind syrup
• 1 tbsp oyster sauce
• 1 tbsp fish sauce (kecap ikan), light
• 1 tbsp arrack
• 3 tbsp honey
• 4 g chicken broth, granulated
• Honey, to taste
• Fish sauce, light, to taste
• Arrack, to taste
• 1 sprig of fresh dill
• flowers
• leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

a recipe from Sanur, Bali – Sup udang pedas1

Thaw or rinse the shrimp. Prepare a shallow dish or terrine. Remove the tough middle parts from four of the lemon leaves and chop finely. Wash the dill, strip off the leaves, and chop finely. Peel and quarter the onions and garlic. Remove the stalks from the chili and cut into 5 mm pieces. Cut the shrimp paste from the block and crumble or chop finely. Trim the hard root stem from the lemongrass and remove the brown leaves. Cut the lemongrass into very fine rings, discarding any leaves that are too green. Use only the white and light green parts. Wash, peel, and dice the galangal and ginger. Wash the tongku mushrooms and soak them in 100 ml of mineral water. Remove the stalks and cut the caps into thumbnail-sized pieces. Place all liquid ingredients, from orange juice to chicken stock, in a saucepan and heat gently to dissolve the chicken stock. Heat a medium-sized pan. Add the peanut oil, swirl the pan, and when the oil is hot enough and bubbles form on the bottom of the pan, add the finely chopped ingredients, from onions to ginger, and fry until the onions begin to brown. Deglaze with the mushroom soaking water. Simmer for 10 minutes, stirring occasionally. Remove from the heat and let cool slightly. Transfer to a blender and puree on high for 1 minute. Add to the rest of the stock. Season with honey, fish sauce, and arrack. Add the tonku mushrooms. Heat the soup but do not boil. Add the shrimp, lime leaves, and dill. When the shrimp turn pink, remove them from the soup. Heat the soup a little longer. Transfer to the tureen and hang the shrimp crosswise on the side. Garnish with fresh dill, flowers, and leaves, and serve immediately. In Bali, this is served with rice or nasi putih, but the soup tastes best with fresh baguette.