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Sambal Goreng Udang (Hot Sauteed Shrimp)
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- #94199
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 red chilies, unseeded and minced
1 1/2 clove garlic, minced
4 scallions, minced
1/4 teaspoon shrimp paste (trassi)
1/2 teaspoon tamarind (asam)
1/4 teaspoon salt
2 tablespoons butter
1 blade lemongrass (sereh)
1 small bay leaf (daun salam)
1/2 inch laos
OR
1/2 teaspoon laos powder
4 lemon leaves (jerukpurut)
1/2 pound cooked mini shrimp
8 ounces coconut milk
1 dash sugar
1/2 cup hot water
directions
Using a wok set on medium heat, saute the red chilies, garlic, scallions, shrimp paste, tamarind and salt in butter until the onions are light brown.
Add the lemongrass, bay leaf, laos and lemon leaves. Stir. Add the cooked shrimp and simmer for 3 minutes.
Add the coconut milk and sugar, then stir. Add hot water, stir and let simmer for 8 to 10 minutes uncovered.
Check water level often, adding additional hot water as necessary so that the sauce is plentiful.
added by
Sugarbug
nutrition data
250 calories, 20 grams fat, 6 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
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