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Indonesian Rice Pilaf with Sakura Shrimp

Indonesian Rice Pilaf

Spicy Indonesian rice pilaf made with white rice, fragrant spices paste, dried sakura shrimp and leunca (black nightshades). Easy to make and a great rice dish for a family gathering or any entertaining. It’s very filling so it’s ideal as a side dish or a main dish.

This Indonesian rice pilaf is a fragrant rice dish that takes very little time to put together. I know some ingredients like leunca (black nightshades) and dried sakura shrimp are hard to find but you can substitute it with other ingredients or just skip it

Indonesian Rice Pilaf

Ingredients

  • 1/3 cup dried sakura shrimp
  • 1/4 cup coconut oil
  • 2 cups jasmine rice
  • 2-4 cups vegetable or chicken stock
  • 1/3 cup leunca or black nightshades

Spices paste 

  • 5 shallots, roughly chopped
  • 2 cloves garlic
  • 1-inch ginger,  chopped
  • 3 red chillies, deseeded and chopped
  • 1 teaspoon andaliman pepper or white pepper
  • a pinch of sea salt and sugar to taste

Directions

  1. Combine all the spices paste ingredients in a food processor and blend until smooth. Set aside.
  2. In a pan fry the dried sakura shrimps with about 2 tablespoons coconut oil until just lightly golden, 2 to 3 minutes. Remove the sakura shrimps from heat and drain on a kitchen towel, set aside.
  3. Heat a large skillet over medium-high heat. Add coconut or vegetable oil to coat the bottom of the pan. When the oil is hot add spices paste, stir fry for 2 minutes until fragrant.
  4. Add the rice and cook a few minutes longer, until the rice begins to brown. Pour the stock into the pan. Bring the stock to a simmer, reduce the heat, cover and cook over low heat according to package instruction. Usually between 15 to 25 minutes.
  5. Open the lid, add half of leunca and sakura shrimp. Cover the lid back and cook for another 1 minute. Remove the pan from the heat and let it sit for 10 minutes. Don’t uncover the pan during this time.
  6. After 10 minutes, open the lid and fluff the rice with a fork. Stir in the rest of leunca and sakura shrimp and garnish with chopped green onion. Serve pilaf with lime wedges.

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