Coconut Shrimp Rolled in Glutinous Rice "Pulut Udang"
"Pulut udang" has spicy coconut shrimp filling rolled inside
steamed glutinous rice, wrapped in banana leaves and barbecued.
It is a traditional Malay recipe. It is also known as "pulut panggang".
Other variations include "pulut lepa" which could have fish instead of
shrimp or also "pulut bakar" which is sweet glutinous rice wrapped in a
similar fashion but has no filling inside.
Spicy coconut shrimp in glutinous rice - Pulut Udang
This special Malay food is very filling and usually served at teatime.
Nowadays a piece of pulut udang would sell for at least 50 sen each by hawkers
at the roadside or pasar malam (night market). I could easily down SIX of those
in one sitting :P
It is good eaten hot, fresh from the charcoal fire. A typical housewife would
not be bothered to make it herself for her own family because it is time
consuming and also tedious to make. As usual, the same goes with all the good
Barbecue Pulut Udang
Besides using the charcoal, this special coconut shrimp rolled in glutinous
rice (pulut udang) can also be barbecued in an ordinary oven or grilled below or
above gas fire. Have a look at the recipe below and see if you can make them
Coconut shrimp rolled in glutinous rice (Pulut Udang) recipe
For the glutinous rice:
1/2 cup thick coconut milk (coconut cream)
2 cups glutinous rice soaked overnight or at least four hours
For the filling:
1 small onions - chopped
1 slice of dried tamarind apple
1/4 cup finely grated fresh coconut
3 stalks of lemon grass (sliced thinly up to the purple rings - around 1
inch from the base)
2 fresh red chilies - deseeded and choppped finely
1/2 cup fresh shrimps (remove shells and chopped coarsely) or 1/4 cup
dried shrimp. If you use dried shrimps, please soak them in hot water before
pounding them finely.
Cooking oil for saute
Banana leaves (cut into 20 cm by 15 cm rectangles and smoked to make
them soft for folding)
Lidi (the back bone of coconut leaves), cut into 5 cm long, sharpened at
both ends for easy insertion through the leaves. If you cannot get lidi, you
can use normal stapler pins to secure the ends.
Strain the soaked rice. Wash once and strain again.
Put in a round container and steam for about 15 minutes over high fire.
Remove the container and sprinkle coconut cream and a little salt over
Steam again for another 5 minutes.
Remove to cool.
To make the filling:
Pound chilies, onion and lemon grass finely
Heat 2 tablespoon of cooking oil in a pan or wok
Saute the pounded ingredients till fragrant.
Throw in grated coconut, tamarind apple and shrimps.