Shrimps in Chili and Candlenut Gravy Recipe

Shrimps in Chili and Candlenut Gravy Recipe

(Sambal Udang)

Ingredients :

500 g raw jumbo shrimps, discard the head

1 tablespoon lime juice

4 tablespoons oil

2 salam leaves

125 cc thin coconut milk

1 tablespoon thinly sliced orange peel

Fried shallots

 

Spices (ground)

10 red chilies

10 bird's eye chilies

3 cloves garlic

6 shallots

1/2 teaspoon turmeric, chopped

1 teaspoon fresh ginger, chopped

1/2 teaspoon shrimp paste

1 tablespoon lemon grass, sliced (white part only)

1 teaspoon cilantro, roasted

1-2 teaspoons tamarind juice

5 candlenuts, roasted

Salt and brown sugar

 

Method :

Add the lime juice to the raw shrimps and knead. Set aside to stand for 15 minutes. Heat a wok with oil and saute the ground spices and salam leavevs until fragrant. Pour in the thin coconut milk and bring to the boil Add the shrimps and cook until the gravy has thickened. Garnish with fried shallots and orange peel. Serve hot with white rice.

 

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