Udang Jerbung Kalasan - Grilled/roasted fragrant prawns

Ingredients

• 500 gbanana prawns or tiger prawns
• 200 mlcoconut water
• 1 tsplemon juice
• 1½ tspsalt
• 1 stalklemongrass
• 1 cmgalangal
• 2Indonesian salam leaves
• 1 tbsppalm sugar
• 100 mlcoconut milk
• 4shallots
• ⅙ tspcumin
• 3candlenuts
• ½ tspcoriander
• 4 clovesgarlic

Instructions

1. 1

   Prepare the prawns

   Clean the prawns, then toss them with the lemon juice and ½ teaspoon of the salt. Pound or grind the shallots, cumin, candlenuts, coriander and garlic into a paste, and grate the galangal.

2. 2

   Make the marinade

   Heat the coconut water in a pan with the spice paste, grated galangal, lemongrass, salam leaves, remaining salt and palm sugar. Bring to the boil, add the coconut milk and bring to the boil again, then remove the pan from the heat.

3. 3

   Marinate the prawns

   Add the prawns to the marinade and leave them to soak for at least 45 minutes.

4. 4

   Grill until browned

   Thread the prawns onto skewers and grill or roast them over a charcoal fire until brown, sprinkling them with the marinade as they cook.

What is Udang Jerbung Kalasan?

Udang means prawns in Indonesian, and Kalasan refers to a style of preparation associated with the area of Kalasan in Java. This version uses a coconut-based spiced marinade before grilling the prawns over charcoal.

Coconut water, coconut milk and aromatics make a fragrant coating, while grilling adds browned edges. The marinade also serves as a baste as the prawns cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The prawns provide most of the protein, while the palm sugar and coconut water contribute carbohydrates. Coconut milk and candlenuts contribute fat. Serve a portion with vegetables and a moderate helping of rice to make a more rounded plate.

Building the marinade

Spice paste: pounding the shallots, garlic, cumin, candlenuts and coriander helps them blend into the coconut liquid. Grating the galangal helps it disperse through the marinade.

Aromatics: lemongrass and salam leaves infuse the liquid as it heats. Bring it to the boil with the coconut water and seasonings, then add the coconut milk and bring it back to the boil before taking it off the heat.

Marinating the prawns

Lemon and salt: the prawns are first tossed with lemon juice and ½ teaspoon of the salt. This happens before they go into the cooked marinade.

Time: leave the prawns in the marinade for at least 45 minutes, as the recipe directs. Thread them onto skewers when you are ready to grill.

Grilling and doneness

Basting: grill or roast the skewered prawns over a charcoal fire and sprinkle them with marinade as they cook. Turn them as needed so they brown on more than one side.

Doneness: prawns cook quickly, so watch for flesh that has turned opaque and feels firm rather than continuing to grill them for a long time. The recipe gives browning as its visual cue and does not specify a separate cooking time.

Serving the prawns

Serve the prawns straight from the grill while their browned surfaces are still warm. Rice is a practical accompaniment for soaking up any extra marinade.

For a more balanced plate, add vegetables such as cucumber or greens alongside the rice and prawns. Keep any marinade used for basting separate from what you serve at the table.

Recipe notes & tips

• Keep the prawn size as even as possible so the skewers cook more evenly.
• Soak wooden skewers before using them over the charcoal fire.
• Leave the prawns in the marinade for at least 45 minutes.
• Keep a little marinade available for basting while the prawns grill.
• Grate the galangal finely so it is easier to mix into the marinade.

Variations

• Add chilli: include fresh chilli in the spice paste for a hotter marinade.
• Use prawns: choose banana prawns or tiger prawns, as listed in the recipe.
• Cook indoors: use a grill pan if a charcoal fire is not available.
• Serve with rice: add steamed rice to make the prawns part of a fuller meal.

Common mistakes to avoid

• Skipping the first seasoning: toss the prawns with lemon juice and ½ teaspoon of salt before adding them to the marinade.
• Shortening the marinade: leave the prawns for at least 45 minutes as directed.
• Adding coconut milk too early: add it after the coconut-water mixture has first come to the boil.
• Letting the prawns overcook: watch for opaque, firm flesh and remove them once cooked.
• Forgetting to baste: sprinkle the prawns with marinade while they grill or roast.

How to store

Refrigerate leftover cooked prawns in a covered container and eat within 2 days. Reheat gently until hot throughout, taking care not to cook them for longer than necessary.

Frequently asked questions