Rempah Udang is my personal favourite nonya kueh. Unlike other nonya kueh which is sweet, this snack is savoury. I love the spiciness of the prawn mixture encased in soft, tender coconutty glutinous rice. Traditionally, the wrapped packets are grilled over charcoal which imparts a unique fragrance. For easy home cooking, I air fried them instead.
6-8 prawns (shelled, deveined & minced)
50 gm dessicated coconut
1 tbsp fried onion
1 tbsp fried garlic
1/2 tsp white pepper
1 tsp coriander powder
2 tsp soya sauce
1 tsp dark soya sauce
1 tbsp sugar
1 tsp cooking oil
2 cups of glutinous rice
1/2 tsp salt
1 cup of coconut milk
6 (10x15cm) banana leaves (washed, soaked in boiling water, wiped dry)
Cook the glutinous rice:
1. Soak glutinous rice in water for 1-2 hours.
2. Add salt to coconut milk, pour into rice. Mix well.
3. Cook in rice cooker till tender. Stir to fluff up rice. Set aside to cool.
Prepare the banana leaves:
1. Cut 6 banana leaves to size – 10 x 15 cm.
2. Wash leaves.
3. Soak them in boiling water to soften.
4. Wipe dry. Set aside.
Prepare the prawn mixture:
1. Mince prawns, add rest of the ingredients (except dessicated coconut oil). Chop to mix well.
2. Add dessicated coconut to pan. Fry on low heat to brown.
3. Add prawn mixture and oil. Fry to combine.
4. Remove to cool.
Assemble & cook:
1. On a prepared banana leaf, spread a layer of oil in the middle section of the leaf.
2. Spread a layer of glutinous rice (3 x 8 cm) in the centre of a banana leaf.
3. Spread 2 tbsp of fried prawn mixture on the rice.
4. Spread another layer of glutinous rice on top.
5. Roll up the banana leaf tightly to enclose the rice and prawn.
6. Secure the ends of the roll with toothpicks.
7. Air fry the wrapped rolls until the banana leaf turns brown (around 10 minutes). Alternatively, grill it in the oven. Traditionally, this is grilled over charcoal.