Shrimp Sambal

Name: Shrimp Sambal
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

14 ingredients

10 steps

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

To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and puree mixture to a paste.
2

Shell shrimp, leaving tail and connecting shell segment intact, and devein.
3

In a colander rinse shrimp and drain well.
4

Halve onions lengthwise and cut halves lengthwise into julienne strips.
5

Heat a large heavy skillet over moderately low heat until hot.
6

Cook sambal paste in oil, stirring, until fragrant, about 5 minutes.
7

Add onions and cook, stirring, until softened.
8

Stir in coconut milk, brown sugar, and salt and bring to a boil.
9

Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
10

Divide shrimp sambal among 4 plates and serve with rice.