Hello everyone...
Pulut Prawns is a savory typical of Melayu, and known as Savory Glutinous Rice. It's basically thick glutinous rice filled with spicy prawn sambal, wrapped in banana leaves and cooked again over a barbeque pit. Later this prawn pulut will give a scorched aroma and taste, like burnt and burnt banana leaves. Some parts of the pulut prawns will have crispy sticky rice.
Baked Pulut prawns is a kind of dish made from coconut-core pulut. This dish is usually grilled over a fire. The fish core is made from onions, and dried peper and coconut.This mixture is cooked until it is dry as the core in the pulut which is in the form of a sticky. The pulut stalks are then wrapped in banana leaved before being baked until cooked.
And this time we will make this unique food for you all, let's follow steps below :
For 20 pieces
INGREDIENT :
500 g White glutinous rice, soaked in water for 2 hours, drained
200 ml Coconut milk
1/2 tsp Salt
Banana leaves and toothpicks
FILLING :
1/4 Coconut, grated + 1 tsp salt, fried without oil until dry, finely ground
250 g Shrimp, shelled and minced
4 Kaffir lime leaves, finely sliced
1/2 turmeric leaf, veins removed, finely sliced
Salt and sugar, to taste
100 ml Water
GROUND SPICES :
2 cloves Garlic
5 Shallots
3 Red chillies
2 tsp Coriander
1 tsp Chopped ginger
1 tsp Chopped turmeric
1 tbs Finely sliced lemongrass
HOW TO MAKE :
1. FILLING : Mix ground fried coconut, minced shrimp and water. Boil on low heat keep stirring until mixture is dry. Add remaining ingredient and stand to cool. set aside.
2. Steam glutinous rice until half cooked for 15 minutes. Transfer to another pan, add coconut milk ad salt.
3. Boil over low heat while stirring occasionally, until coconut milk is fully absorbed. Steam again until completely cooked.
4. Take 2-3 tbs of steamed glutinous rice, fill with 1 tbs filling mixture. Shape into a roll of 2 cm diameter and 7 cm length . Wrap in banana leaf, secure both ends with toothpicks. Grill on hot charcoals.
5. Pulut Prawns ready to serve.
