Chicken liver with coconut and shrimp
4 servings
50 minutes
Chicken liver with coconut and shrimp is an exquisite dish of Indonesian cuisine that combines a wealth of flavors and aromas. This recipe has roots in island gastronomy, where fresh seafood and coconut play key roles. The tender chicken liver is infused with the creamy milky aroma of coconut, creating a soft, velvety taste. Sautéed shrimp, garlic, and chili pepper add spiciness and a hint of heat, while cashews bring a crunchy texture. Mint notes finish the dish with freshness. It is perfect for both a festive dinner and a cozy family gathering. The combination of sweet creamy coconut with spicy and piquant components makes this dish a true culinary masterpiece.
1
Grate the coconut flesh and add it to boiling milk. Let it sit for 30 minutes. Then strain the milk and squeeze the coconut.
- Coconut: 200 g
- Milk: 125 ml
2
Peel and chop the onion and garlic with boiled shrimp, pepper, and nuts in a blender. Then sauté the mixture in vegetable oil for 2 minutes. Add the prepared liver and cook for another 2 minutes. Add salt, sugar, mint, pour in milk, and simmer.
- Onion: 1 head
- Garlic: 2 cloves
- Shrimp: 10 pieces
- Chili pepper: 4 pieces
- Cashews: 10 pieces
- Chicken liver: 500 g
- Salt: to taste
- Vegetable oil: 1 tablespoon
- Sugar: 1 teaspoon
- Mint: 1 stem
