Thursday, April 27, 2017 | INDONESIAN CULINARY |

Corn-Prawn Savory | Binte Biluhuta


Ingredients:

  • 500 g young kernels, boiled
  • 125 g grated young coconut
  • 250 g peeled shrimps, cut into small pieces
  • 1000 ml water/fish stock
  • 1 tbsp lemon juice

Spices:

  • 1 1/2 tbsp sliced red chilies
  • 2 tbsp sliced capsicums
  • 4 tbsp sliced green onion
  • 3 tbsp sliced shallots
  • 3 tbsp finely chopped celery
  • 1 tbsp salt

How to make:

  1. In a pan, pour stock/water and shrimp, bring to boil. Add all ingredients in spices, corn kernel, and coconut.
  2. Simmer over medium heat until done.
  3. Before remove from the heat, add lemon juice.
  4. Transfer to a serving bowl and serve hot.
Filed in: Soup