Rempah Udang

SUSHI MOULD

This is a Straits-born Chinese Wedding Speciality and it is a dumpling filled with spicy prawns. Another version is called Pulut Panggang of which the filling is different, dried prawns are used instead of fresh prawns. I was asked by a friend to translate a recipe in malay and it is called Pulut Lepa. I have not heard of this one before and i guessed the name changed cos this filling has fish meat. I have added a picture of the sushi mould used to form the cylindrical shape.

Ingredients:

1 1/2 lb glutinious rice - wash and soak overnight
350 ml canned coconut milk(do not shake the can and use only the cream)
1 tbsp sugar
1 1/2 tsp salt
8 pieces pandan leaves tied into a knot

Filling

1 lb prawns - peel and chop fine
8 ozs grated coconut
2 tsp coriander powder
8 shallots
1 lemon grass, slice very thinly
3 cloves garlic
pinch of kencur powder
1/2 tsp salt

Other:

banana leaves cut into 6" x 3" wash, wipe dry and greased.
Stapler
Sushi mould


Method:

Place glutinious rice in a muslin lined steamer with the pandan leaves. Make steam holes with the handle of wooden spoon and steam over rapidly boiling water for 20 minutes.

Remove glutinius rice into a saucepan. Pour in the coconut milk, salt and sugar and mix well. Cover saucepan and let sit for 5 minutes.

Return to steamer and steam for another 15 minutes until cooked. Cover to keep warm until ready to assemble.

To cook the filling:

Grind shallots, lemon grass, garlic to a fine paste, then add in the coriander powder and kencur.

Fry grated coconut in a very dry pan until brown and frangrant. Do not over-fry until oil is extracted. Put aside.

Heat oil and fry the ground ingredients until fragrant. Add the chopped prawns and salt. Stir well until ingredients become dry. Finally add in the coconut.

To assemble:

Using the sushi mould, press in glutinious rice making a trench for the filling. Put a spoonful of filling in the trench and top with more glutinious rice and press down to form into a cylindrical dumpling.

Remove from mould into a piece of greased banana leave. Roll up the banana leave and fasten both ends with stapler pins. Repeat this process until all rice and filling are used up.

Heat 1 tsp oil in a nonstick pan and pan fry the dumplings until heated through.





Serves