Captain™ Oats Ketupat with Shrimp Sambal
Switch your Ketupat game up with some oats and shrimp sambal, it’s an excellent combination!
Captain™ Oats Ketupat with Shrimp Sambal
Servings
2
servingsPrepare Time
20
minutesCooking Time
30
minutesIngredients
- KETUPAT
- 100g Captain Instant Rolled Oats
- 150g Rice
- 5 Ketupat wraps
- SHRIMP SAMBAL
- 50g Grinded Captain Instant Rolled Oats
- 30g Shrimp soaked in hot water for 20min
- 100g Dried red chilli cut to smaller pieces, deseeded and soaked in hot water for 20 minutes to soften; drained
- 100g or 4 Deseeded red chilli
- 200g Peeled shallots
- 100g Peeled garlic
- 5 Bird’s eye chili (optional)
- 2 tsp Salt
- 50g Sugar
Methods
- KETUPAT
- Mix rice and the Captain Oats® Instant Rolled Oats. Then, fill the wraps with it until half-full.
- Boil water, cook for 1 hour.
- After cooking, lift and drain.
- Rest for at least 1 hour.
- Serve with dishes.
- Leave in refrigerator for freshness (May last up to 4 -5 days).
- SHRIMP SAMBAL
- Process or pound all ingredients until it becomes a smooth paste, adding some oil along the way to bind the ingredients together.
- Heat oil and add sambal paste into wok or pan. Stir fry for about 10 minutes until the sambal turns a deeper red.
- Add grinded oats, salt and sugar.
- Cook for another 20 minutes, stir constantly. By this time, the oil should be separated from the chilli.
- Served as the condiments for Oats Ketupat.
Store in air-tight container in the fridge for about 2 weeks or in the freezer for 3 months.
Play Video about Captain Oat - Oat Ketupat Recipe