UDANG PANTUNG KUNING (Lobster in Yellow Sauce)

OVERVIEW:
A real gourmet treat from Bali, this could also be made with huge prawns. In Bali, coconut chunks are roasted directly on charcoal, then the charred skin scrapped off and the flesh grated for making the coconut milk.

INGREDIENTS:
4 sml lobsters, weighing about 500 gr each or 1 kg large prawns
5 cups water
2 lemongrass, bruised
2 fragrant lime leaves
4 cups coconut milk
few drops white vinegar
fried shallots to garnish

SPICE PASTE:
5 red chilies, seeded and chopped
3 cloves garlic, peeled and chopped
7 shallots, peeled and chopped
5 cm fresh turmeric, peeled and chopped
5 cm ginger, peeled and chopped
4 candlenuts
1 ½ tsp coriander
½ tsp dried shrimp paste toasted
1 sml tomato, peeled and seeded
2 tbsp oil
1 ½ tbsp tamarind pulp
1 salam leaf
1 lemon grass, bruised

PREPARATION:
Prepare spice paste by grinding or blending all ingredients except oil, tamarind, salam leaf and lemongrass. Heat oil, add spice paste and all other ingredients. Cook over moderate heat for about 5 minutes, then cool.

Wash lobsters and leave whole. Bring water to the boil, add lobsters and simmer for 15 minutes. Remove lobsters, plunge in iced water for 1 minutes, then drain and remove meat. Return shells to the pot of water, keeping lobster meat aside.

Add spice paste, lemongrass, lime leaves and vinegar to the water with the shells and simmer until 4 cups of stock remain. Add coconut milk and simmer for 10 minutes. Strain stock and return to pan. Add lobster and simmer for 1 minute. Serve garnished with fried shallots and accompanied by white rice.

Helpful hints:
if using prawns instead of lobster, peel the raw prawns and put prawns shells 4 cups of water. Simmer for 5 minutes, then combine this stock with coconut milk, prawns and all other ingredients, simmering until cooked.