Spiced Prawn with Glutinous Rice Sushi
Ingredients:
6 raw king or tiger prawns, shelled and deveined
A pinch of salt
A pinch of sugar
A pinch of finely grated lime peel
1 tsp tamarind pulp, soaked in 3 tbsp warm water and strained for juice
3 tbsp chopped palm sugar
Spice paste:
3 tsp dried shrimp paste
5cm galangal
2cm fresh turmeric
5cm ginger
6 to 10 shallots
3 cloves garlic
1 red chilli
6 candlenuts or raw macadamia nuts
4 tbsp peanut oil
3 tbsp coconut cream
Glutinous rice sushi:
200g glutinous rice
2 tsp sea salt
4 tsp peanut oil
5 1/2 tbsp coconut cream
30cm x 20cm piece of banana leaf stems and hard edges discarded
Preparation:
Cut the prawns in half lengthwise.
Sprinkle with salt, sugar and lime peel and refrigerate.
To make the glutinous rice sushi:
Soak the rice in cold water for 1 hour.
Strain and mix with salt and oil.
Spread out on a plate and steam in a steaming basket set over a wok of boiling
water for 15 to 20 minutes.
Put in a bowl and stir in coconut cream.
To make the banana leaf pliable:
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Hold over a gas flame, turning until it softens.
Alternatively, plunge in boiling water for a few seconds.
Lay it flat and spread the cooked rice in a log shape 24cm wide across the
centre.
Roll up the banana leaf, tucking in the edges, to make a roll about 3cm to 4cm in
diameter.
Wrap this roll in aluminium foil and grill over a charcoal fire for about 15 minutes,
turning so that the roll cooks on all sides.
When unwrapped, the rice roll will be slightly brown and permeated with the
fragrance of banana leaf.
To prepare the spice paste:
Wrap the dried shrimp paste (belacan) in foil and cook under a grill or place in a
pan and cook over moderate heat for 3 to 4 minutes, turn and cook the other
side.
Crumble the cooked shrimp paste into a blender.
Chop all other spice paste ingredients (except oil and coconut cream) and add to
the blender.
Process to obtain a fine paste, adding a little of the oil if necessary to keep the
blades turning.
Heat the remaining oil in a wok and add the ground spice paste together with the
coconut cream.
Simmer on low heat until the mixture smells fragrant and the oil starts to
separate.
Add the prawns, tamarind juice and palm sugar and cook, stirring from time to
time, until the prawns are done.
To serve, cut the glutinous rice sushi into six pieces each 4cm in length.
Stand upright and place a spiced prawn on top of each.
Garnish with a sprig of fresh coriander leaf and little finely shredded cucumber.
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