261 Braised Shrimps (Toemis Oedang)
Braised shrimps; that sounds delicious. I see ‘fresh basil’ as one of the ingredients. That does not sound Indonesian. In the herbal section of Beb Vuyk’s book she mentions the Indonesian basil Ocimum Basil / Citratum. Beb explains that this kind of basil is difficult to get a hold of in Holland. But that doesn’t matter because the European basil will do just fine. I can not wait to put this quick dish together.
Braised Prawns (Toemis oedang) translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 225.
200 grams of shrimps
1 small tomato
1 cup water
2 tablespoons oil
3 tablespoons chopped onions
1 teaspoon sambal terasi (shrimp paste chilli sauce)
1 tablespoon fresh or 1 teaspoon dried basil
Cut the tomato into slices. Mix tomato, onions and sambal and fry it in the oil. Than add the shrimps. Pour over the water with the basil. And let simmer for a while.
Well that goes fast. I got fresh, firm shrimps from the market. Not the Dutch shrimps because they are too fine and will not do well in a braise. I do not overcook them. This dish will probably be fantastic with fresh shrimp in the shell as well. The tomato with onion adds lots of sweetness to the dish. Great with the spice sambal terasi/trassi. Who likes more spice can add more chilly sauce or serve it as a condiment. Really delicious. I serve the Toemis oedang as a side dish. This recipe is enough for 3 people.