Dish: Sambal Goreng Udang (Chili Fried Shrimp)
Cooking Time: 45 minutes
Best for: weekday lunch / dinner
- 1 oz shrimp
- 1/2 teaspoon lime juice
- 1 inch galangal
- 6 shallots
- 3 garlic cloves
- 5 fresh hot chili peppers - red & green
- 1 tomato
- 2 potatoes
- 1 tablespoon dark (sweet) soy sauce
- 3 tablespoons cooking oil
- 5 oz coconut milk
- Salt to taste
Clean and devein shrimps, then marinate them with lime juice for 15 minutes. Dice potatoes. Roughly slice the peppers. In a food processor/ blender, mix shallots, tomato, and galangal into a paste.
In a large wok over high heat, heat up cooking oil and stir fry the paste for 2 minutes. Add the garlic and peppers and stir fry for another minute.
Add shrimp and any remaining lime juice into the wok. Stir well.
Add potatoes, soy sauce and salt, stir well for about 10 minutes. Lower the heat to low. Add coconut milk. Stir frequently for another 5 minutes. Adjust saltiness to your liking by adding salt if needed.
Serve hot with freshly cooked rice.
DO YOU KNOW THAT ...
Indonesia has 17,508 island - only 6,000 of which are inhabited? With so many islands and surrounding oceans, it is no wonder that seafood consumption is high in the country. Among the most popular seafoods is shrimp. It is used in many dishes, prepared in so many ways, loved by Indonesians for its sweet, succulent flavors. Sambal goreng - literally means "fried chili" - is a favorite of many. I remember eating this dish in my grandmother's house. She often used shrimp, sometimes she also use beef or eggs. It is a dish where one can be creative, variations of the dish might also include candlenut, dried shrimps, lime leaves, and other other ingredients. Many households have a recipe passed down from a generation to the next. There are recognized regional variations as well. All are delicious, mouth-watering, and addicting. And many are easy to prepare. Yum!
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