SHRIMP SAMBAL

Shrimp Sambal image

Yield Makes 4 Servings

Number Of Ingredients 15

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For sambal paste
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

Steps:

Make sambal paste:
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
Divide shrimp sambal among 4 plates and serve with rice.