Almost any type of seafood, meat, or vegetable is superb cooked in a sambal, the fiery spice mixture that is a mainstay of Malay cooking.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 4 Servings
Ingredients
For sambal paste
Preparation
Make sambal paste:
Step 1
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
Step 2
Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
Step 3
Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
Step 4
Divide shrimp sambal among 4 plates and serve with rice.
