Lunches
Ura Bua (Freshwater Shrimp in Coconut Cream)
Ingredients
- - 400g freshwater shrimp, cleaned
- - 400ml (1 3/4 cups) coconut cream
- - 1 small onion, finely sliced
- - 2 cloves garlic, minced
- - 1 tbsp lime juice
- - Salt, to taste
Method
- Heat a saucepan over medium heat and soften the onion and garlic for 2 minutes with a splash of coconut cream.
- Add the shrimp and cook for 2 minutes until they begin to turn pink.
- Pour in the remaining coconut cream and bring to a gentle simmer.
- Simmer for 6-8 minutes until the shrimp are cooked through and the sauce has thickened slightly.
- Stir in lime juice and season with salt.
- Serve hot with steamed rice or boiled taro.
Introduction: Small freshwater shrimp (ura) are gathered from the island streams and taro swamps of Rarotonga and are prized for their sweetness.
Cultural Background: Small freshwater shrimp (ura) are gathered from the island streams and taro swamps of Rarotonga and are prized for their sweetness. Simmered gently in coconut cream, this dish is a traditional lunchtime favourite served with rice or taro.
Tips: Do not boil the coconut cream vigorously, or it may split.
Variations: Ocean prawns can substitute where freshwater shrimp are unavailable, though the flavour differs slightly. Not vegetarian; shrimp is the essential ingredient of this dish.
Storage: Refrigerate for up to 1 day.
Reheating: Reheat gently over low heat, stirring, until just warmed through.
Nutrition: Approx. 310 kcal per serving, 22g fat, 6g carbohydrate, 21g protein.
FAQs
Q: What can I serve this with?
A: Steamed rice, boiled taro or breadfruit are all traditional accompaniments.