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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Based on the Malay dish called Sambal Udang. Really spicy but not TOO hot and yummy with white rice or coconut rice and thickly sliced cucumbers to cool your tongue. It doesn't look impressive but given the ease of the recipe and the small number of ingredients, I think you will find it surprisingly flavourful. Ingredients:
500 gm medium shrimp-shell and devein, leave tails on and drain well |
10 fresh large red chilies-discard seeds and stalks |
5 shallots-peeled |
3 cloves garlic-peeled |
1 level tsp salt (or to taste) |
1/2 level tsp sugar |
1/4 cup water |
juice from 1-2 calamansi limes (cherry sized asian green limes) |
Directions:
1. Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
2. Heat 1/2 cup OR 6tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.
3. Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
4. Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.
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