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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
3 small dried red chilies such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes |
a 1-inch piece fresh gingerroot, peeled |
6 garlic cloves |
2 candlenuts or 4 macadamia nuts |
1 1/2 teaspoons ground cumin |
1/2 teaspoon turmeric |
1 1/2 pounds large shrimp (about 30) |
1 1/2 medium red onions |
2 tablespoons corn or safflower oil |
1 cup well-stirred canned unsweetened coconut milk |
1 tablespoon packed light brown sugar |
1 tablespoon salt |
2 tablespoons fresh lime juice, or to taste |
accompaniment: steamed rice |
Directions:
1. Make sambal paste: To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
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.
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.
4. Divide shrimp sambal among 4 plates and serve with rice.
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