250 gr fresh shrimp
200 gr ferns, take young stems1 lime leaves,
1 stalk lemongrass, crushed
500 ml coconut milk1 teaspoon salt Cooking oil
Blend:
5 pcs red onion
2 cloves garlic
5 pcs red chilli 1 cm gingerBalls of soybean tempe:250 gr tempe
2 cloves garlic, crushed
1/2 teaspoon pepper
1 tsp sugar1 egg white
1/4 tsp salt
How to make :Shrimp, peel, remove the head, leaving the tail.Tempeh, cut into pieces, fry briefly, puree.Balls tempe: tempe stir together garlic, pepper, sugar, egg whites and salt, mix well.Make balls until the dough runs out.Heat oil, fry the balls until golden, remove and drain ..Heat the oil.Stir-fry until fragrant spices.Add lemongrass, galangal and lime leaves.Stir and cook until wilted.Enter the shrimp, and cook until it changes color.Pour the coconut milk gradually while constantly stirring.Cook until boiling.Enter balls ferns and tempeh.Cook until the spices to infuse, lift.Serve for 6 people.