Sambel Udang (Shrimp Sambal)
Season shrimp with salt, pepper and lime juice.
400 gr large shrimp, peeled and deveined
pinch of salt
1/4 teaspoon of ground white pepper
1 tablespoon of freshly squized lime juice
4 tablespoons of spice paste for seafood
4 tablespoons oil
125 ml coconut milk
pinch of sugar
fried shallots to garnish
Add spice paste and mix well. Heat oil in heavy saucepan or wok. Add the shrimp and sauté for 2 minutes over low heat while stirring continuously. Pour in coconut milk and bring to a boil, reduce heat and simmer for 2 minutes until sauce thickens. Season to taste with a pinch of sugar. Garnish with fried shallots and serve with Coconut rice, Sambel Tomat and fresh lime.
Hint : If you like a generous amount of sauce, you can double the amount of coconut milk.
