COCONUT SHRIMP ROLLED IN GLUTINOUS RICE aka PULUT UDANG

THE TEMPTING PULUT UDANG

Coconut Shrimp Rolled in Glutinous Rice / Pulut Udang

I still have balanced of glutinous rice after my Kuih Lopes episode. So, decided to make this Pulut Udang, as it is our favorite.

"Pulut udang" has spicy coconut shrimp filling rolled inside d steamed glutinous rice, wrapped in banana leaves and grilled. It is a traditional Malay recipe. It is fairly also known as "pulut panggang".

This special Malay savoury food is usually served during breakfast or teatime. As for us, it is a every-time food. Nowadays a piece of Pulut Udang would be sold for at least RM0.70. Very popular especially during d Ramadhan month.It is best served hot, fresh from the charcoal fire.

Some people would not be bothered to make it themselves as it is time consuming and also tedious to make. I learnt to make this Pulut Udang from my late mother in law.

Let us have a look at the recipe below and see if you can make them yourself.

Coconut Shrimp Rolled in Glutinous Rice / Pulut Udang Recipe
D Glutinous Rice:

Ingredients :
1/2 cup thick coconut milk
2 cups glutinous rice soaked overnight or at least four hours
Salt
Method :
1. Strain the soaked rice. Wash once and strain again.
2. Put in a round container and steam for about 15 minutes over high heat
3. Remove the container and sprinkle coconut milk and a little salt over the rice.
4. Mix well
5. Steam again for another 5 minutes.
6. Remove to cool.


D Filling :

Ingredients :
5 shallots - grounded
6-8 dried red chillies - deseeded & grounded
3 stalks lemon grass - grounded
1/4 inch galangal - grounded
2 cups cup finely grated fresh coconut
1/2 cup fresh shrimps (remove shells and chopped coarsely) or 
1/4 cup dried shrimp. If you use dried shrimps, please soak them in hot water before pounding them finely.
2 tbs cooking oil
Salt & Sugar to taste
Method :
1.Ground chilies, shallots and lemon grass finely
2. Heat 2 tablespoon of cooking oil in a pan or wok
3. Saute the grounded ingredients till fragrant.
4. Add in grated coconut and shrimps.
5. Cook for another 3-5 minutes over medium fire.
6. If it becomes too dry, add a little water - preferable to be a bit moist.
7. Add salt and sugar to taste.


D Wrapping

1. Banana leaves (cut into 20 cm by 15 cm rectangles - soaked them in hot water to soften d leaves for folding purpse.)
2. Stapler - to secure both ends.


HOW TO wrap pulut udang:
1. Take a piece of banana leaf
2. Wipe with a piece of clean cloth
3. Make sure the rice is placed on the "outside" of the leaf, otherwise you will 4. not be able to fold it. 
4. Place 2 table spoon of rice, flatten it to receive the filling

5. Get a teaspoon of the filling and put on top of the rice
6. Roll the banana leaf

7. Flatten both ends of the leaf and secure them with lidi or staple them

8. Trim excess leaves with scissors leaving only 2 cm after the lidi or staple.

9. Bets grill over charcoal fire until the leaves wilt. Brush with oil. Flip to the other side. I oven instead, @ 180 degree and bake or grill for not more than 10 minutes for each side.

Now your coconut shrimp rolled in glutinous rice is ready to be served. Hot from the grill... Pop them up.

So, what say you...??

Try the recipe out OR just buy them up....!!

Kalau difikirkan keremehan membuatnya, memang kurenggg sanggup gitu... TAPI, memikirkan kesedapannya... pejam sebelah mata aje lah ya..

Lagipun, keluarga ogyep besar u... kalau beli, nampaknya dapat makan sebatang dua sorang je lah...

So, bersilat jua lah ogyep di dapur.... menyiapkan Pulut Udang ni...