Shrimp sambal with bulgogi rice and mango – Sambal Udang Lezat

Ingredients for 2 servings:

• 16 shrimp(s), raw, peeled, without tail, approx. 20 – 22 cm, frozen
• 2 m.-large mango(s), ripe
• n. B. flowers and leaves
• 50 g sauce (bulgogi sauce)
• 1 tsp, leveled umami seasoning (white powder)
• 150 g water
• 80 g basmati rice
• 30 g onion(s), red, small
• 3 medium-sized garlic cloves
• 8 g spice lily (aromatic ginger)
• 2 Pepper, red, long, mild to medium hot
• 1 small chili pepper(s), green
• 2 m.-large tomato(s)
• 1 tsp, heaped XO sauce
• 2 tbsp fish sauce, light
• 1 tsp umami seasoning (white powder)
• 2 tbsp sesame oil, light
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

A festive main course with four wonderfully harmonious flavors. Recipe from Malaysia.

Thaw the prawns in a water bath. Then make a 5 mm deep cut along the back. Remove any remaining gray-brown intestines. Dry the prawns thoroughly with kitchen paper. Trim both ends of the washed mangoes, peel them, and fillet them. Halve the large fillets lengthwise and score each half from the narrow side (see photo) and place them on the serving plates. Garnish with washed flowers and leaves, if desired. For the rice, dissolve the sauce and umami in the water and bring the mixture to a boil. Wash the basmati rice until the washing water runs clear. Drain well in a sieve, then add it to the boiling broth. Once the water boils again, reduce the heat and simmer with the lid on for another 13 minutes. Then remove from the heat and let it mature for 25 minutes without removing the lid. Fluff the rice before use. Peel the onions, garlic cloves, and lily of the valley. Roughly chop the onions and garlic cloves and thinly slice the lily across the grain. Wash the chili peppers, chili, and tomatoes. Cut the chili peppers and chili crosswise into approximately 1 cm long pieces. Leave the seeds and discard the stems. Quarter the tomatoes lengthwise, remove the green and white parts, and cut the quarters crosswise into thirds. Place all the ingredients for the sambal in a blender and blend at full speed for 1 minute. Heat the dark sesame oil moderately in a pan. Add the puree from the blender and let it thicken slightly. Once the rice is done, add the prawns to the simmering sambal and fry for 3 minutes on each side (no longer, or they will lose their flavor and become stringy). Divide the prawns, sambal, and rice among the serving bowls, serve, and enjoy. Note: The garnish is generally not eaten in Malaysia. This also applies to tomato and chili blossoms, as well as sliced ​​cucumber and carrot pieces.