Sambal Chili Coconut Shrimp (Stir-Fried shrimp sauteed in hot chili, garlic & coconut milk)
By Dr_Mom
Ingredients
- 1 lb, medium shrimp, heads-on peeled, **brined (see note)
- 2 pieces of Asian Shallots, peeled and quartered (these are the smaller, reddish shallots)
- 2 cloves garlic, peeled
- 2 stalks, lemon grass, trimmed and chopped
- 1 tsp garlic chili paste
- 1 tbl, belacan (dried shrimp paste)
- 2 tsps ginger juice (grate the ginger finely, & squeeze the juice from the pulp)
- 3 tbls, vegetable oil
- 1 tsp fresh lemon juice
- 1 tsp sugar
- 1/4 tsp kosher salt
- 1 c. coconut milk
- measure 4 c. of cold water into a bowl, add 1/4 c. kosher salt & stir to dissolve completely. Add shrimp and let sit for 10 minutes, rinse, drain and pat dry
Details
Servings 6
Adapted from fussfreecooking.com
Preparation
Step 1
Prepare the sambal paste:
Blend the first 6 ingredients, after the shrimp, in a food processor and blend into a thick, chunky paste. You can also do this in a mortar & pestle by finely chopping the shallots, garlic and lemon grass & then pounding them with the garlic-ginger paste, belacan and ginger juice until you get the same chunky paste. Set aside
Heat 2 tbls of oil in a saute pan over medium heat. Add shrimps & stir fry until just pink. Remove the shrimp & set aside
Add 1 tbl of oil, sambal paste, lemon juice, sugar and salt to the pan & saute until fragrant, about 3 minutes.
Stir in coconut milk until blended and simmer for 3 minutes. Add the shrimp and simmer until they are fully cooked, about another minutes
Serve with Nasi Lemak or steamed rice (recipe on Key Ingredient)
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