Kapurung, a traditional dish from Sulawesi
A refreshing and tangy dish from Southern Sulawesi: balls of sticky rice, shrimp, green vegetables, and basil, with a lime kick.
Kapurung is a specialty dish from South Sulawesi, particularly well-known in the Luwu region and in Toraja. This dish, made with sago, is both sour and refreshing.
Ingredients and directions
- Prep time30 min
- Cook time20 min
- Resting20 min
- Total1 hr 10 min
- DifficultyMedium
- Cooking methodboiling
Ingredients
people
- $1.25
- $0.02
- $0.07
Directions
- Mix the sago and water in a pot. Cook, stirring constantly, until the mixture thickens, then remove from the heat and let it cool.
- Shape the dough into small balls, about the size of a marble. ≈ 10 min
- Clean the seaweed, watercress, and shrimp, then cook them until tender.
- Boil about 1 liter of water, then let it cool.
- Place the sagou balls in the cold water. ≈ 10 min
- Crush the hot peppers, shrimp paste, salt, and shrimp, then add the mixture to the water. ≈ 4 min
- Combine the cooked vegetables with the basil and add them to the dish. ≈ 4 min
- Squeeze the lime over the dish and stir before serving. ≈ 4 min
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