Shrimp and Spinach Soup Recipe

(Sayur Udang Bayam)

Ingredients : Serves 6

250 g

3 tablespoons

1

1

1 or 2

1 clove

1/2 teaspoon

1 teaspoon

2 cups

2 cups

1/2 cup

Raw shrimps

Peanut oil

Small bunch spinach or silver beet

Onion, finely sliced

Red chilies, seeded and sliced

Garlic, crushed

Ground turmeric

Salt

Shrimp stock

Thin coconut milk

Thick coconut milk

• Wash, shell and de-vein the shrimps.

• Drain the heads, shells and use for making stock.

• To make stock, heat 1 tablespoon of the oil in a saucepan and when very hot put in the heads and shells.

• Fry, stirring, until they change color.

• Add 4 cups hot water and 1 teaspoon salt, bring to the boil and simmer for 20-30 minutes or until liquid is reduced by half. Set aside.

• Wash spinach or silver beet thoroughly.

• Separate leaves from stems and chop both roughly.

• Heat remaining 2 tablespoons oil in a large saucepan and fry onion and chilies until onion is soft and golden.

• Add the garlic and turmeric and fry for 1 minute longer.

• Add spinach stems and fry, stirring, for a few minutes then add salt, strained shrimp stock, and thin coconut milk.

• Bring to the boil, lower heat and simmer for 5 minutes.

• Add spinach leaves and simmer for 3 minutes, then add the shrimps, finely chopped, and the thick coconut milk.

• Let mixture return slowly to the boil and simmer for no more than 2 or 3 minutes longer or shrimps will toughen.

• Serve immediately.