Summary

Ingredients

• 3 small onion (s), red
• 3 medium clove garlic (s)
• 10 g sliced iner, fresh or frozen
• 10 g turmeric root in slices, fresh or frozen, alternatively 2 tablespoon turmeric powder
• 120 g potato (s), mainly floury cookin
• 3 tablespoon palm oil, premium quality (alternatively sunflower oil)
• 340 g coconut water (Asian shop for drinks)
• 3 tablespoon fish sauce, light
• 6 g shrimp paste (udan terasi, see note)
• 3 tablespoon sweet-sour-hot sauce, Thai style No. (see my recipes in the database)
• 1 lime (s)
• 60 g coconut milk, creamy (+/- 24% fat)
• 1 tablespoon, heaped celery leaves, fresh or frozen
• 24 shrimp (s), fresh, approx. 12 cm (from head to tail)

Also:

• Salt and pepper, whiter, from the mill

To garnish:

• Pepperoni threads, red

Print Recipe Pin Recipe

Instructions

1. Wash and strain the prawns. Separate the head from the torso by half a turn. Rinse the headless shrimp. Using slim kitchen scissors, cut open the chitin shell of each shrimp on the back down to the last limb in front of the tail. Peel off the shell and remove the black intestine. Wash the prawns again and keep them ready in the fridge.
2. Cap the onions and the garlic cloves at both ends, peel them and chop them roughly. Cut the washed, fresh and peeled ginger and turmeric crosswise into thin slices. Weigh and thaw frozen goods. Peel, wash and cut the potato into small pieces. For the fresh lime juice, wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances). Wash the peppers for garnish, cut open on one side, remove the pink dividers and remove all grains. Cut across into thin threads from above.
3. Mix the coconut water with the fish sauce, the shrimp paste, the sweet-sour-hot sauce and the lime juice.
4. Fry the onions and cloves of garlic in a wok with the hot sunflower oil. Add the potato pieces and stir-fry for 1 minute. Deglaze with the coconut water mixture, reduce the heat supply to a simmer and simmer with the lid on until the potatoes are cooked. Take it from the stove and let it cool off.
5. Pour the mixture into a blender and purée finely for 1 minute at the highest speed. Put back in the wok and heat a little. Mix in the coconut milk and celery and season with salt and pepper. Heat on simmers and distribute on the serving plates.
6. Heat approx. 100 g water and hang the fresh prawns in a single layer with a sieve for steaming and close with a transparent lid. As soon as the prawns change color to pink (after just under 1 minute), remove them and place on the serving plates. Garnish the soup as desired and serve warm.
7. Note: The Asian shrimp paste cannot be compared with the European one and cannot be replaced by it. The Asian is fermented and deep brown to black. It only partly consists of ear fish (anchovies). Very good goods contain at least 90% shrimp, the usual 50% or more. A 60% and a 90% taste different. The goods that can be bought in the supermarket are pre-treated and quite dry. Dissolve with a little hot broth and a hand blender.