Jumbo prawns in spicy sauce, 'Susilawati' style

Ingredients for 1 servings:

• 2 large shrimp
• 2 tbsp peanut oil
• 4 m.-sized tomatoes
• 4 onions, small, red
• 2 garlic cloves, fresh
• 1 small green chili pepper (cabeh rawit hijau), fresh or frozen
• 2 pinches of nutmeg, freshly grated
• 200 g coconut milk
• 1 tsp, heaped tamarind syrup
• 1 tbsp oyster sauce (saus tiram)
• 4 g shrimp paste
• 2 kaffir lime leaves
• n. B. Salt
• e.g. oyster sauce (saus tiram)
• n. B. Black pepper, freshly ground
• n. B. flowers and leaves

Instructions

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

A dish from the island of Gili Trawangan, Lombok, Indonesia.

Wash the jumbo prawns, cut them lengthwise from the back to the tail, and fold them open. Empty the stomach (in the head) and remove the intestines. Rinse with water. Chill. Wash the tomatoes, quarter them lengthwise and then cut them into thirds crosswise. Trim both ends of the small red onions and garlic, peel them, and chop them into small pieces. Wash the green chili, remove the stem, cut them lengthwise, rinse the seeds, and cut them crosswise into thin strips. Wash the kaffir lime leaves and use them whole. Heat a medium-sized pan, add the peanut oil, and when it’s hot enough, add the onion and garlic pieces, and fry for about two minutes, stirring, until translucent. Blend together with the tomato pieces, coconut milk, tamarind syrup, oyster sauce, chili strips, nutmeg, and shrimp paste in a blender on high for one minute. Preheat oven to 200 degrees Celsius. Return the sauce from the blender to the pan, add the kaffir lime leaves, and heat the sauce, stirring constantly. Grease an ovenproof dish with butter, place the shrimp in it, and pour the hot sauce over it. Turn off the oven and cook the shrimp on medium heat using the residual heat for three to five minutes. Garnish with the flowers and leaves and serve hot.