Sambal Goreng Udang (Hot Sauteed Shrimp)
Monday, 26 May 2008
DescriptionIn this recipe, cookbook author Esly Vande Weerdt-Schiefflers highlights the unique and wonderful tastes of Indonesian cuisine.
At a glance
Using a wok set on medium heat, sauté the red chiles, garlic, scallions, shrimp paste, tamarind and salt in butter until the onions are light brown. Add the lemon grass, bay leaf, laos and lemon leaves. Stir. Add the cooked shrimp and simmer for 3 minutes. Add the coconut milk and sugar, stir. Add hot water, stir and let simmer 8 to 10 minutes, uncovered. Check water level often, adding additional hot water as necessary so that the sauce is plentiful.