Fried Sataw with Shrimp

(Photo by FotoosVanRobin/Flickr)
(Photo by FotoosVanRobin/Flickr)


3 tablespoons peanut oil
3 tablespoons finely sliced purple shallots
3 red chillies, sliced
2 tablespoons fish sauce
2 teaspoons dried shrimp paste (blacan)
3 tablespoons stock or water
10-15 fresh raw shrimp, shelled and deveined
90 g/3 oz sataw seeds
125 ml/4 fl oz/1/2 cup thick coconut milk
2 teaspoons palm sugar


Heat oil in a wok and fry shallots and chillies until fragrant. Add fish sauce and shrimp paste and press against side of wok. Add stock and stir to dissolve shrimp paste. Add shrimp and sataw seeds and stir-fry over high heat for 4-5 minutes. Add coconut milk and stir while bringing to the boil. Taste and if more saltiness is required add more fish sauce. Stir in the palm sugar and serve with steamed white rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)