Indonesian Recipes (Bali, Java) - Scampi with Pandanus Leaves (Udang Pandan) Recipe

Ingredients

• 25 scampi

• 2 pandanus leaves

• salt and pepper to taste

• 250 ml/8 fl oz (1 cup) coconut milk

• 4 tablespoons oil for frying 

For the spice mixture:

• Sokemiri nuts (or macadamia nuts)

• 5 shallots

• 3 cloves garlic

• 2-3 pieces sugar cane about 10 cm/4 in long, or 3-5 lumps white candy sugar

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Method:

1. Clean the scampi by opening lengthways along the back and removing the intestines. Cut one of the pandanus leaves into fine, wafer-thin strips.

2. Puree the ingredients for the spice mixture together with the second pandanus leaf, or better still crush in a mortar.

3. Then fry this mixture in oil together with the strips of pandanus leaf until an aromatic fragrance rises from the pan.

4. Add the coconut milk and stir well into a smooth mixture. Simmer for 15 minutes.

5. Next add the scampi and simmer for another 5 minutes. Season with salt and pepper.

6. The pandanus leaves give the dish a beautiful green color.