SAMBAL CHILI COCONUT SHRIMP (STIR-FRIED SHRIMP SAUTEED IN HOT CHILI, GARLIC & COCONUT MILK) RECIPE - (4.8/5)

Sambal Chili Coconut Shrimp (Stir-Fried shrimp sauteed in hot chili, garlic & coconut milk) Recipe - (4.8/5) image

Provided by á-48383

Number Of Ingredients 13

Previous Next

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

Steps:

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