Pepes Udang-Tahu (Grilled Steamed Seasoned Shrimp and Tofu)

Shrimp is one of our favorite foods. For us, cooked with anything, it always tastes great. So when the Masbar event announced that this month theme is Shrimp for Indonesian Dishes, I was literally leaping in joy. Well, you may know that I have skipped this event for two months, so I think this is the time to get back to it. This time, I chose to prepare the shrimp through 3 steps, seasoning, steaming and grilling. Yes it took time, but the taste was superb.

Ingredients:
- 800g headless shrimp (too lazy to discard the skin)
- 3 block of medium firm tofu, mashed
- 8 cloves of garlic
- 6 cloves of shallot
- 15 chili paddy or bird's eye chili (adjust to your preference)
- 6 candle nuts
- 2 stalk of lemon grass
- 5 lime leaves
- 5 Indonesian bay leaves
- 1tsp of shrimp paste
- 1tsp of turmeric powder
- 1tsp of ground white pepper
- 1Tbsp of palm sugar
- 4cm of galangal
- 4cm of ginger
- 3 green onion, chopped
- 1 tomato
- salt
- sugar
- banana leaves and toothpicks for wrapping

Directions:
Blend all of the ingredients except shrimp, tofu, lime leaves, bay leaves and green onion in a blender until smooth. Pour it in a big container and add lime leaves, bay leaves, green onion and mashed tofu and mix it well. Add the shrimp and mix it well again. Place 3-4Tbsp of the mixture in a piece of banana leaf and wrap it (cylinder-like) and seal it with toothpick. Do it for all of the mixture. Steam it for 40minutes. Then place them on an aluminum pan or other oven dish and grill it for 15minutes for each side. Serve it warm with steamed rice.