Rempah Udang
Sticky rice, spicy shrimp sambal, and that perfect banana leaf char 🤤
Make your own Rempah Udang with this easy recipe, classic Nyonya flavour, made simple.
Crafted with OKI Oil for rich, authentic taste
Ingredients:
500g glutinous rice, soaked
400ml coconut milk
1 tbsp sugar
1 tsp salt
2 knot pandan leaves
Sambal fillings:
5 shallots
20g galangal
½ stalk lemongrass, finely chopped
5 dried chillies
35g dried shrimps
OKI Premium Sunflower Oil
110g shredded coconut
½ tsp cumin powder
½ tsp coriander powder
½ tsp fennel powder
1 tbsp sugar
Salt to taste
150ml coconut milk
Banana leaves
400ml coconut milk
1 tbsp sugar
1 tsp salt
2 knot pandan leaves
Sambal fillings:
5 shallots
20g galangal
½ stalk lemongrass, finely chopped
5 dried chillies
35g dried shrimps
OKI Premium Sunflower Oil
110g shredded coconut
½ tsp cumin powder
½ tsp coriander powder
½ tsp fennel powder
1 tbsp sugar
Salt to taste
150ml coconut milk
Banana leaves
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OKI Premium Sunflower OilCooking Instructions
1. Soak glutinous rice for at least 4 hours. Drain and rest in a colander for 30 mins.
2. Mix rice with coconut milk, salt, sugar, and pandan leaves. Steam for 30 mins or until fully cooked. Set aside.
3. Blend shallots, galangal, lemongrass, soaked dried chilies, and dried shrimps into a paste.
4. Heat OKI Premium Sunflower Oil in a pan. Sauté the paste until fragrant.
5. Add shredded coconut, spices, sugar, and salt. Stir for 4 mins. Add coconut milk and cook for another 4 mins. Set aside.
6. Cut banana leaves and soften over a gas flame.
7. Place 2 tbsp rice on a leaf, spread out, and add sambal filling. Roll and press gently. Secure ends with toothpicks.
8. Lightly oil a pan with OKI oil and grill the rolls until banana leaves are nicely charred. Enjoy!
2. Mix rice with coconut milk, salt, sugar, and pandan leaves. Steam for 30 mins or until fully cooked. Set aside.
3. Blend shallots, galangal, lemongrass, soaked dried chilies, and dried shrimps into a paste.
4. Heat OKI Premium Sunflower Oil in a pan. Sauté the paste until fragrant.
5. Add shredded coconut, spices, sugar, and salt. Stir for 4 mins. Add coconut milk and cook for another 4 mins. Set aside.
6. Cut banana leaves and soften over a gas flame.
7. Place 2 tbsp rice on a leaf, spread out, and add sambal filling. Roll and press gently. Secure ends with toothpicks.
8. Lightly oil a pan with OKI oil and grill the rolls until banana leaves are nicely charred. Enjoy!
