Street style : Chilled Prawn Asinan

Sweet & sour pickle of tropical fruits, toasted peanuts

Karma Kandara’s Executive Chef Joseph Antonishek shares an upscale prawn version of the Indonesian Asinan served in warungs and kaki limas ‘street-side vendors.’

Asinan refers to preserved fruits or vegetables in either a brine or vinegar salt solution.  There are two common types of Asinan in Indonesia:  Betawi (Jakarta) and Bogor from West Java.

The Betawi style consists of Chinese cabbage, bean sprouts, tofu and lettuce in a hot peanut vinegar sauce with peanuts sprinkled on top.

Explains Chef Joseph: ‘My personal preference and especially for the beach is the Bogor style in which crunchy green mango, kedondong, pineapple and jicama are pickled in a sweet and sour style; served chilled and topped with crunchy fried peanuts.’

He adds that at Karma Beach, they upgrade this classic street side dish by adding chilled jumbo prawns making it a perfect refreshing dish to enjoy lounging on the beach.

‘It’s sweet, sour, a little bit salty and a perfect pairing for a tropical New Zealand sauvignon blanc.’

Asinan
  • Prep time20 minutes
  • Rest time, overnight24 hours
  • Yields5 portions

Ingredients

  • 125 grams
  • 2ea.
  • 200 grams
  • 15 grams
  • 5 Tablespoons
  • 1 liter
  • 1ea.
  • 240 grams
  • 260 grams
  • 180 grams
  • 300 grams (15 prawns)
  • 150 grams
  • 120 grams

Garnish

  • 80 grams
  • 2 gram
  • garnish
  • garnish

Technique

  • Place the chilies in a blender and puree smooth.  You can add a touch of water if you need to get it going.
  • In a medium size pot add the chili paste, water, sugar and salt.  Bring to a boil then reduce heat to a simmer.
  • Add the vinegar and continue to cook for 15 minutes or until the sugar has dissolved.
  • Remove from heat and strain through a fine mesh sieve into a storage container.
  • Let cool to room temperature
  • Once cool, add the lemon juice, green mango, pineapple and kedongdong.
  • Cover and refrigerate overnight.
  • Just before serving, separate a little bit of the liquid and place in a bowl.  Combine with the chilled prawns to add flavor.
  • Add the bengkuang/Jicama to the pickled fruit mixture.
  • Divide the fruit and liquid evenly between five bowls.
  • Top with starfruit and prawns.·  Garnish with fried peanuts, chili slices, radish and kemangi leaves.

Download the Recipe as PDF

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