Sambal Shrimp


* 1 lb medium sized shrimp shelled and deveined (traditional Indonesian method calls for shrimp with the shells intact)
* 1 lemongrass stalk chopped (optional, I didn’t use this)
* 1/4 inch piece fresh galangal peeled and minced (optional, I didn’t use this)
* a few curry leaves (my addition, optional)
* 1/2 tsp black pepper powder
* 3/4 cup coconut milk
* salt to taste
* 2 tbsp fresh lime juice
* 3 tbsp oil.
* For Spice Paste
o 2 tbsp sambal oelek (5-6 red chilies seeded)
o 1/4 cup shallots quartered
o 4 cloves garlic
o 1 tbsp ginger paste (omit if using galangal)
o 2 tbsp blanched almonds (substitute candlenuts or macadamia nuts)
o 1 tsp shrimp paste ( I guess you can omit this, but this gives a lot of flavor)
o 1 tbsp brown sugar

Method(How to Cook)

To make the spice paste, put all the ingredients in a blender or a food processor along with a few spoons of water and blend to make a smooth paste.

Heat oil in a wok or a frying pan, and add the spice paste and fry stirring often till the oil separates.

Add the shrimp and curry leaves and fry for about 2 minutes.

Add the lemongrass and galangal (if using), coconut milk, ground black pepper, lime juice and salt to taste.

Stir-fry over medium heat for about 10 minutes till the shrimp is cooked through, and the sauce is thickened.

Serve hot with rice.

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