Sayur Lodeh (Shrimp with Vegetables)

~ Patty ~

 

Roatan is known for it’s excellent shrimp and lobster so last Friday night I made my favorite Shrimp/vegetable stir fry. Originally, the recipe came from Craig Claiborne’s New York Times Cookbook. I think it’s Indonesian. I always made it as one of the dishes for rijsttafel. I’ve made it twice since Katy’s been here. Left-overs are delicious re-heated.

 

 

Sayur Lodeh (Shrimp with Vegetables)

 

Over high heat with some Peanut oil in large fry pan, saute for five minutes:

     4 Shallots or 1 small onion, chopped or sliced

     6 Scallions with greens, sliced

     1 1/2 Tbsp Ginger, fresh, chopped; or 5 tsp powdered ginger

     12 cloves Garlic, minced

 

Add, and cook until pink, stirring:

     2 lbs shrimp, shelled and deveined

Remove shrimp from pan……keep warm.

 

Add and cook five minutes, stirring constantly with Peanut Oil as needed:

     3 C Cabbage, coarsly shredded

     3 C Chinese Cabbage, coarsly shredded

     2 C Eggplant, peeled and cubed

     2 C Zucchini, sliced

     1 Red Pepper, seeded and sliced

 

Add, cover pan and simmer 10 minutes, or until vegetables are barely tender:

     1 Bay Leaf

     Lemon Grass (optional)

     1 Tbsp Salt

     1 tsp Hot Red Pepper

     3/4 C Coconut Milk (Coconut Cream is nice too, if you like it sweeter)

Add shrimp and heat until warm, no more than 5 minutes.

 

Mix and add:

     2 tsp Arrowroot or cornstarch

     2 Tbsp Water

When thickened, serve immediately. Serves 12.

I serve it over rice sometimes…..sometimes alone…… Either way, it’s worth the effort!