Authentic Indonesian Marinated Sour Shrimp with Sour Mango and Tuna Sambal

• 1 kg raw prawns
• 6 peeled and finely chopped shallots
• 3 seeded and finely chopped red peppers
• 4 tangy star fruits, chopped (or 1 bitter grapefruit)
• 5 sour green mangoes, peeled and coarsely chopped
• 2 teaspoons salt
• 600 g grilled and crumbled fresh tuna
• 3 peeled and minced shallots
• 1 teaspoon freshly ground peppercorns
• 6 cl coconut milk

• Preparation time: 15 minutes
• Cooking time: 15 minutes

Difficulty: Easy (1/5)

Marinated Sour Shrimp:

Carambolas, also known as belimbing wuluh, are small, tart, golden-yellow star fruits abundant in Indonesia and Southeast Asia. They add a delightful tangy flavor to salads and can be substituted with oranges or grapefruit for similar results.

Place the prawns in a saucepan with 2 liters of cold water and bring to a boil. Simmer for 4 minutes, then drain and plunge into ice water for 30 seconds. Drain, shell, and set aside.

Blend the shallots, red peppers, and star fruits (or grapefruit) until smooth. Taste and adjust with salt and a squeeze of lime or lemon juice if needed. Toss with the prawns and serve chilled.

Sour Mango and Tuna Sambal:

This vibrant sambal hails from Ambon in Maluku, Indonesia, where fresh tuna is plentiful. For best flavor, use fresh grilled tuna; canned works but diminishes the taste.

Mix the mangoes with salt and let stand for 10 minutes. Squeeze to release juices, then combine with tuna, shallots, peppercorns, and coconut milk. Serve immediately.