Rempah Udang Nyonya Recipe
Nyonya Kuih

Rempah Udang, a spicy prawn dumplings nyonya kuih for a Straits-born Chinese Wedding Specialty.

Ingredients

main:
680 g/1 1/2 lb
455 g/1 lb

Filling:
455 g/1lb
225 g/8 oz
1 tbsp
8
1
3 clove
1.25 cm/ 1/2 inch
1/2 tsp

Other :
2

glutinous rice grains
grated coconut
pinch of salt

prawns
grated coconut
roasted coriander seeds OR 2 tsp coriander powder
shallots
lemon grass, sliced
garlic
kencur/zeodary OR pinch of kencur powder
salt


banana leaves
lots of 2.5 cm coconut rib OR toothpicks

Method

For rice:

1. pick out plain rice grains and other impurities which are often mixed with glutinous rice grains. Soak overnight.

2. Steam until rice grains are soft.

3. Prepare grated coconut to obtain thick coconut milk. Add a pinch of salt. Sprinkle over rice and toss rice a little for even distribution. Steam rice again for another 10 minutes. Leave to cool.

For filling:

1. Peel and devein prawns. Chop finely.

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

3. Grind or pound coriander seeds, shallots, lemon grass, garlic and kencur until a smooth paste is obtained. If powdered substitutes are used, blend evenly into paste.

4. Heat oil, lower fire and fry the spice paste until soft and fragrant. Add chopped prawns and salt. Stir well until ingredients become dry and golden brown. Put aside.

For Final:

1. Remove centre stalk from banana leaves and boil until soft and olive green in color. Cut into pieces of 15cm x 7.5 cm (6ins x 3ins)

2. Take 1 piece of banana leaf and place 2 tbsp of rice in the centre. Spread into a thin layer. Place 1 tbsp filling in the centre and cover it with rice. Shape into cylindrical dumpling of about 10cm (4 ins) long. Roll banana leaf over dumpling and fasten both ends with short coconut ribs or toothpicks. Repeat until all rice and filling are used up.

3. Grill for 15 minutes. Brush a little oil over slightly burnt banana leaf to stop flaking.