Sambal goreng udang (Indonesian sambal shrimp)

Step 1/3

• 30 g tamarind paste
• 100 ml water (hot)
• 4 chilis
• 1 lemongrass
• 8 dried chilis
• 1 onion
• 1 galangal
• 3 cloves
• 2 cloves garlic
• 1 tsp shrimp paste
• 4 tbsp water

• bowl (small)
• cutting board
• knife
• food processor

Dissolve tamarind paste in hot water. Deseed chilies and mince. Slice lower third of lemongrass stalk into fine rings. Add minced fresh chilies, small dried chilies, onion, galangal, lemongrass, cloves, garlic, and shrimp paste to a food processor. Add water and blend until smooth.

Step 2/3

• 4 tbsp vegetable oil
• 4 Makrut lime leaves

• frying pan
• spatula

Heat vegetable oil in a frying pan. Add chili shrimp paste and lime leaves, sauté briefly.

Step 3/3

• 12 jumbo shrimp
• salt
• pepper
• rice (cooked, for serving)
• cilantro (for garnish)

Deglaze with tamarind-water mixture and bring to a simmer. Add shrimp to the pan. Season with salt and pepper. Sauté for approx. 3 min or until the shrimp are cooked through. Serve with cooked white rice if desired, and garnish with cilantro. Enjoy!

Enjoy your meal!