Sambal Chili Coconut Shrimp (Stir-Fried shrimp sauteed in hot chili, garlic & coconut milk)

Find more recipes at: fussfreecooking.com March 23, 2014

Sambal Chili Coconut Shrimp (Stir-Fried shrimp sauteed in hot chili, garlic & coconut milk)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    tsp kosher salt

  • 1

    c. coconut milk

  • measure 4 c. of cold water into a bowl, add ¼ c. kosher salt & stir to dissolve completely. Add shrimp and let sit for 10 minutes, rinse, drain and pat dry

Directions

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


Nutrition

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