Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous Sambal Udang with you. Have fun sizzling and selamat makan (bon appetit)!

other recipes

SAMBAL UDANG (Prawn in Hot Sauce) 1 (one) portion

Prawns are sold only in the coastal markets of Bali, and in the capital, Denpasar. Today they are a rare treat for most Balinese.

INGREDIENTS:

400 g large prawns, peeled and cleaned
1 tbsp coconut oil
2 tbsp spice paste for seafood
1 tbsp sambal tomat
1 cup chicken stock
1 stack lemon grass, bruised
2 ea lemon leaf
3 ea chili small whole
1 tsp black pepper, crushed
1 cup coconut milk
3 ea tomatoes cut in wedges
1 pinch salt
fried shallots to garnish

PREPARATION:

Heat oil in sauce pan, add prawns and saute on both sides until color changes. Add half the chicken stock and continue saute covered until stock is evaporated.
Add seafood spice paste, sambal tomat, lemon grass. Lemon leaf, chili small, salt and black pepper. Mix well and continue to saute for one more minute.
Add remaining chicken stock and coconut milk and bring to boil, reduce heat, add tomato wedges and simmer for one more minute. Season to taste with salt and pepper.
Should sauce thickens too much add a little more chicken stock.