This is a weekend attempt at a recipe that would help to use up my glutinous rice at home. It’s a Peranakan or Nyonya dish called ‘Pulut Rempah Udang‘ which translates to glutinous rice with shrimp. Basically, it is a rice dumpling wrapped up in banana leaves, with a filling that is made up of fresh shrimp, dried shrimp and/or a spicy paste, depending on one’s preference.
I personally find that this specific recipe that I adapted failed to bring out the essence of the dish – which is the prawn texture and the fragrance of the spices. I would have much preferred a spicy version, especially since you are eating a roll made of rice. This way, the spices and prawns could all be savoured within bite sizes of the rice dumpling and not become too overwhelming on their own.
- Glutinous rice: 800g
- Coconut milk: 8 tbsp
- Salt: 1 tsp + 1/2 tsp
- Banana leaves: 20 x 20cm (12 leaves)
- Dessicated coconut: 100g
- Oil: 2 tbsp
- Coriander seed: 1 tbsp
- Ground white pepper: 1 tsp
- Sugar: 1 tsp
- Prawn: 200g, peeled
- Water: 6 tbsp
- Toothpicks: 24 pieces
- Soak glutinous rice for 8hrs. Drain and steam for 25min.
- Combine coconut milk with 1 tsp salt. Stir into rice.
- Steam for another 25min. Remove from heat and set aside.
- Blanch banana leaves in boiling water. Pat dry and set aside.
- Stir-fry dessicated coconut till browned and fragrant. Blend till fine. Set aside.
- Heat oil in wok. Saute coriander seeds and ground white pepper for 20 sec.
- Add 1/2 tsp salt, sugar and prawns. Cook till pink.
- Add in stir-fried coconut and water. Cook 5min, stirring continuously. Remove from heat and set aside.
- To assemble, place a scoop of rice onto the edge of a banana leaf and flatten with a spoon or moist fingers. Spoon 1.5 tbsp prawn filling onto center of rice. Press rice together to shape it.
- Roll the rice with the banana leaf into a cylinder. Fasten both ends with toothpicks.
- Repeat for remaining leaves, rice and prawn filling.
- Grill 3 min on each side. Serve warmed.
12 rolls (4 persons)