UBS In Person Cooking Class: Indonesian Shrimp w. Coconut, Rice & Herbs at UBS Cooking School – Weehawken, NJ

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Shrimp Rendang

Serves 4

Sallie Morris

1 lb shrimp, peeled and deveined, tail off

1 tsp sugar

1 cup desiccated coconut

4 small red or white onions, roughly chopped

2 garlic cloves, chopped

1 in piece fresh root ginger, peeled and sliced

1-2 lemongrass stalks, root trimmed

1in piece fresh galangal, peeled and sliced

5 tbsp olive oil

2-3 tsp chilli powder or to taste

14fl oz can coconut milk

Kosher salt

Lime juice, fresh, to taste

Fresh chives for garnish

Steamed basmati rice

1. Place the shrimp in a medium mixing bowl and sprinkle sugar on. Mix thoroughly.

2. Place the coconut in a dry medium saute pan. Turn the heat to medium low and dry fry the coconut until it’s crisp and golden. Wipe the saute pan out with a large wad of paper towels.

3. Transfer the coconut to a food processor and process to a paste. Transfer to a bowl and set aside.

4. Add onions, garlic, galangal, and ginger to the processor. Cut the lower 2 inches of the lemongrass, chop and add to the processor. Process to a fine paste.

5. Add oil to the saute pan and turn the heat to medium. Add onion paste to pan and cook until fragrant, 1-2 minutes.

6. Reduce heat to low and stir in chili powder, cook for 2-3 minutes stirring constantly.

7. Add ½ cup of coconut milk and 1 tsp kosher salt. Turn the heat to medium low.

8. When the mixture simmers, add shrimp and stir to ensure shrimp is coated evenly.

9. Pour in the remaining coconut milk. Simmer for 2-3 minutes until shrimp are fully cooked. Stir in the coconut paste, taste and season with salt and lime juice. Serve over rice and garnish with chives.