Recipe by danadooley
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.
Top Review by Debi
I am giving this recipe a 4 star rating because it really was very simple to prepare and was a nice meal. As promised, it wasn't hot at all - I was expecting more of a kick to it and that the flavours present would be stronger. As is, it would be a very nice side to a spiced up bbq'd steak. I did not add the sugar - never do. I think using dry white wine instead of the 1/4 cup of water would help to enhance the flavours. Next time I make it I think I might kick it up with some cumin, ginger and a bit more lime juice. Thank you for sharing this recipe!
- 500 g medium shrimp, shell and devein, leave tails on and drain well
- 10 large fresh red chilies, discard seeds and stalks
- 5 shallots, peeled
- 3 garlic cloves, peeled
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon sugar
- 1⁄4 cup water
- 1 tablespoon calamansi juice (cherry sized asian green limes)
Directions See How It's Made
- Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
- Heat 5tbs 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.
- 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.
- 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.