Sambal Goreng Udang (Hot Sauteed Shrimp) Recipe

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.

nutrition data