Nasi Liwet with Crispy Shrimp & Sambal
Fragrant coconut rice steamed with ginger and garlic, topped with crispy fried shrimp, fried peanuts, and fiery sambal matah. Tangy blanched water spinach rounds out this complete Indonesian dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 cups jasmine rice
- 1 cup coconut milk
- 1 tbsp ginger, sliced into thin coins
- ½ lb shrimp, peeled and deveined
- 2 cups water spinach (kangkung), chopped
- ¼ cup roasted unsalted peanuts
- ¼ cup sambal matah (fresh chili-shallot sambal)
- 1 whole lime
Instructions
- 1
Rinse rice under cold water until water runs clear. In a heavy pot, combine rice, coconut milk, 0.5 cup water, ginger, and salt. Bring to a boil.
- 2
Cover the pot, reduce heat to low, and steam for 15 minutes until liquid is absorbed and rice is fluffy. Do not stir.
- 3
While rice cooks, pat shrimp dry and season with salt. Heat 2 tbsp oil in a skillet over medium-high until shimmering, about 60 seconds.
- 4
Cook shrimp 90 seconds per side without moving until pink and opaque. Transfer to a plate.
- 5
In the same skillet, blanch water spinach in 2 tbsp boiling water for 60 seconds. Drain, squeeze dry, and toss with lime juice and salt.
- 6
Fluff rice with a fork. Divide between plates, top with crispy shrimp, water spinach, peanuts, and sambal matah. Serve with lime wedges.
Tools you’ll need
- heavy 3-quart pot with lid
- 12-inch skillet
- cutting board
- knife
- fork
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