Spicy Glutinous Rice Rolls (Rempah Udang)

A cheat's version of Rempah Udang ~

A very popular nyonya kuih which is known as Pulut Panggang, Rempah Udang or Lemper Udang - glutinous rice rolls filled  with spicy coconut and dried shrimps (or fresh prawns) wrapped in banana leaves and then grilled.  

For my convenience, I used sushi mould to make my rice rolls.  And since I didn't have any banana leaves, I just served them without grilling. However, nothing beats the traditional Rempah Udang as the grilled banana leaves impart a lovely fragrance. 

Ingredients:

Rice mixture:
400g glutinous rice, washed and drained
375ml coconut milk
1 tsp salt
1 tsp sugar
pandan leaves  (knotted)

 Filling:
100g dried shrimps, washed, drained and chopped finely
70g dessicated coconut, toasted and ground
1 cup coconut milk
Oil 

 Seasoning:
1/4 tsp salt
1/2 tsp sugar
dash of pepper
fish sauce (to taste)


Ground spices:
4 shallots
3 cloves garlic
1 stalk lemon grass, sliced
2 candlenuts
1 tsp chilli powder

  

• Mix glutinous rice, coconut milk, salt and sugar together.  Put in pandan leaves. Steam for about 30 minutes until cooked.  Remove from steamer and set aside to cool.
• Heat oil in a frying pan and lightly fry the dried shrimps until aromatic.  Set aside.
• Fry the ground ingredients until fragrant.  Add in dried shrimps, ground dessicated coconut and seasoning followed by coconut milk.  Cook until dry.  Set aside.
• Using sushi mould, press in glutinous rice and then put in filling.  Cover filling with more rice and press down firmly.  
• Unmould the rice rolls and serve them on a plate.