How many of you who read this post would buy a Lemper Udang whenever you visited Bengawan Solo? I am one of their loyal customers for their Lemper Udang (Spicy Shrimp in Glutinous Rice Roll) whenever I want something savoury other than the sweet kueh.
I simply love the spicy shrimp wrapped with the glutinous rice filled with coconut milk aroma. Sadly speaking, the spicy shrimp therein is always so little. I don’t blame them, otherwise how does Begawan Solo makes profit.
Today, I made myself and my family some Lemper Udang for dinner. Nothing surprising that I added an extremely generous portion of the spicy shrimp in the very aromatic coconut glutinous rice. Also, nothing surprising that my wrapping sucks!
What is so different with my version of Lemper Udang? I added dried scallop to the dried shrimp. I love the fragrance of the dried scallop. I didn’t add any more salt as both the dried shrimp and dried scallop were saltish enough. Oh yes, I have added some homemade pandan essence to the rice. My initial thought was to make green-coloured rice, but it turned out not green enough, presumably I didn’t add enough pandan essence to give the jade colour. To make pandan essence, please click here.
Personally, I love very soft glutinous rice so I made a really soft rice. If you prefer your rice to be more Q, just reduce the amount of coconut milk to cook your desired texture. The recipe produces more fillings than needed for the amount of glutinous rice. It is me, who rather err on the safe side. You can always eat the leftover spicy dried shrimp/scallop with porridge, rice or noodle, or make it into sandwich.
To make the roll, I used the sushi moulds that I got it from Daiso Singapore. A point to note on using the banana leaf to wrap. The banana leaves need to be boiled in the boiling water for 1-2 minutes to soften it. I tried using hot water to scald it, it wasn’t soft enough to wrap.
Preparation of Glutinous Rice
1. Soak the glutinous rice overnight. Steam raw rice with thin coconut milk and pandan leaves for 30 minutes over medium heat.
2. Check if the rice is cooked and sprinkle some water where necessary. Set aside to cool.
Preparation of Fillings
1. Soak the dried shrimp and dried scallop for 5 minutes and pour away the water. Blend them till mince. Set aside.
2. Remove the top layer of the lemongrass, cut the top and bottom of the lemongrass, which are hard and throw away. Just use the middle part of the lemongrass. Chop into small pieces.
3. Cubed the shallot and garlic. Put the chopped lemongrass, shallot and garlic into food processor and blend till mince. (My blender is not able to blend till mince, I have to use the mortar and pestle to grind them)
4. Put 4 tablespoons of cooking oil in the frying pan and stir fry the minced lemongrass, shallot and garlic until brown.
5. Add the minced dried shrimp and scallop. Stir fry to mix well. Add 50ml water.
6. Add 1 tablespoon sugar, mix well followed by the powdered spices (coriander seeds powder, turmeric powder, ground chills powder and ground white pepper). Taste, if prefer more salty, add some salt.
7. Stir fry till fragrant. Add grated coconut and balance 50ml water, stir and mix well.
8. Off heat when the water in the mixture is absorbed / evaporated. Do not cook until mixture looks too dry.
Preparation to Wrap
1. Bring water in pot to boil. Put the banana leaves into the boiling water to soften. Do not cook the leaves for too long, else the banana leaf aroma will be lost as a result.
2. Cut the leaves to desired sizes.
3. Put the cooked glutinous rice in the sushi mould, follow by the filling then cover the filling with more rice. Mould it and remove from mould.
4. Wrap it using the banana leaf.
1. Grease the pan and heat it.
2. Grill the glutinous rice roll in banana leaf until the banana leaf releases the aromatic fragrance. Serve.
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