Grilled shrimp - Udang Panggang

If you are a fan of seafood or seafood dishes, you can try other alternatives to shrimp cooking which is usually fried by burnt. Because in addition to healthier because less oil content, cooking shrimp by burning can keep the sweet taste of shrimp better.
Be sure to pick the shrimp that is really fresh to keep the texture of the meat not crushed and fishy. In addition it would be better if the shrimp is burned on the coals of coconut fiber because it will produce a more fragrant burnt aroma. Keep the embers not too big so that the outside of the shrimp is not quickly burned and the inside is not cooked. Apply a seasoning mixture periodically when the shrimp is burned so that the seasoning can seep in the shrimp meat.

Roasted Shrimp

500 grams medium-sized prawns
1 teaspoon lemon juice
1/2 teaspoon salt
1 cm galangal, dimemarkan
1 stalk of lemongrass, smudged
2 bay leaves
1 teaspoon salt
1 tablespoon brown sugar, combed fine
200 ml coconut water
100 ml of coconut milk from 1/4 butirkelapa

Finely seasoned shrimp kalasan

5 onion grains
3 cloves of garlic
1/2 teaspoon coriander
1/8 teaspoon cumin powder
3 grains of pecan chili

How to Make Burned Shrimp Kalasan
Spread the shrimp with lemon and salt water.
Boil the finer spices, galangal, lemongrass, bay leaves, salt, brown sugar, and coconut water until boiling.
Add coconut milk.
Cook until boiling.
Turn off the fire.
Enter the shrimp.
Let stand 30 minutes in the refrigerator.
Then skewer 3 pieces with a skewer.
Burn the shrimp with the remaining seasoning until cooked.

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