Malaysian Sambal Shrimp
Indian Cooking Made Easy
Indian Cooking Made Easy
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  • 10 mins Cook time: 5 mins Total time: 15 mins Ingredients Sambal
  • 2 lb peeled onions and/or shallots ¾ lb fresh red Fresno or Holland chilies with seeds, stems removed (deseed half) ¼ cup oil 6 - 10 tbs palm, brown or coconut sugar 1½ tsp salt or to taste Shrimp 1 lb large shrimp, peeled and deveined ½ cup sambal 1 large red onion, sliced Salt, to taste Instructions Sambal In a blender, add the onions, chilies and add ¼ cup water. Blend until a fine paste. Add the oil and paste to a wok or skillet. Over medium heat, fry the paste for 15 minutes. It will start to bubble. Turn the heat to medium low and fry the paste for another 15 minutes. Turn the heat off, dish out and let the sambal cool. Refrigerate or freeze if not using within 2-3 weeks. Shrimp: Sprinkle 1½ tsp sugar on the shrimp and let it coat well. Let sit for 10 minutes. Rinse and drain. Over medium high heat, heat a wok or skillet and add a coat of oil. When the oil is hot, add the onions and fry until softened (or slightly crunchy) to your liking (a few minutes). There are no set rules for this. Add the sambal and fry for 30 seconds. Add the shrimp and fry for 2-4 minutes or until shrimp is cooked. Add salt to taste. If you like it 'saucier', add more sambal. Serve hot with steamed rice. Notes *As you fry, the paste will absorb the oil and turn to a darker red. Here, the chilies are being cooked, the onions are being caramelized and excess liquid is being evaporated. In the beginning, you only need to give it a stir every once in a while, but towards the end, you’ll need to stir it more frequently.If it looks too thick and dry-ish before the end of the 30 minute mark, add a little more water, just enough to keep the paste moist. If it's too thin and runny, increase the heat to medium and continue to stir to increase liquid evaporation. Sambal is a personal thing. The consistency of the paste is up to you.Add the sugar and salt. Taste and increase seasoning to your liking. Some like it sweeter, while others don't. 3.4.3177



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