Rempah Udang from Sengkarai/Tutong

Rempah Udang Recipe from At Home with Amy Beh Cookbook
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100g small prawns, shelled
100g grated white coconut, roasted and ground
1-2 Tbp. oil

Blend spices:
4 shallots
2 cloves garlic
1 lemon grass, finely sliced
1 candlenut
1.5cm cekor
1/2 tsp. chilli paste
1 tsp. coriander powder

Seasoning:
1/4 tsp. salt
1/2 tsp. sugar
Dash of pepper

Rice Mixture:
300g glutinous rice, washed and soaked overnight
1 1/2 cups thin coconut milk
1 tsp. salt
1 tsp. sugar

2 banana leaves, scalded, wiped dry, and cut into 15x8cm pieces

Method:

Chop prawns finely. Heat oil in a kuali and fry ground ingredients mixed with chilli paste and coriander powder until fragrant. Add prawns and stir fry till cooked. Mix in roasted coconut and seasoning. Stir well until ingredietns become dry and golden brown. Set aside.

Combine glutinous rice with coconut milk, salt and sugar, steam for 25-30 minutes or until cooked. Remove from steamer and leave to cool.

Take a tablespoonful of the cooked glutinous rice and spread it thinly in the centre of a banana leaf. Add 1 tablespoon of filling over. Top with another tablespoon of rice. Roll up neatly and secure ends with toothpick or staples. Brush rolls with a little cooking oil. Grill for about 15 minutes. Turn the rolls round occasionally.