Best Stir Fried Sambal Shrimp Recipes

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

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

STIR-FRIED SAMBAL SHRIMP image

Categories Shellfish

Yield 4 Servings

Number Of Ingredients 22

1 pound shrimp, shelled, deveined, tails intact
1/4 teaspoon turmeric powder
1/4 cup oil
1 cup chopped, pureed tomatoes
2 tablespoons tamarind concentrate
3 to 4 teaspoons sugar
1/4 teaspoon salt
Spice paste:
2 tablespoons sliced garlic
1 piece (1/2-inch long) ginger root, sliced
2 cups sliced shallots or onions
1 1/2 tablespoons sambal oelek
4 to 6 fresh red chilies, deseeded, sliced
1 stalk lemon grass, 1/2-inch dice
1 teaspoon dried shrimp paste, toasted 15 minutes in a 400-degree oven
1/4 cup water
Spice blend:
2 teaspoons ground fennel seeds
1 star anise
1 cinnamon stick, 1 inch long
Garnish:
Chopped cilantro or thinly sliced Kaffir lime leaves

Steps:

1. Rub shrimp with turmeric powder. Set aside. Process spice paste ingredients to a paste in a food processor. 2. Heat 1 tablespoon of the oil in a wok or skillet over medium-high heat. Cook the spice blend ingredients, 30 seconds. Add remaining oil and the spice paste. Cook, stirring, until the oil begins to seep out of the paste, 10 to 15 minutes. 3. Stir in tomato puree, tamarind juice, sugar and salt; cook, 3 to 5 minutes. Add the shrimp; cook, stirring until shrimp are cooked and coated with sauce, 4 minutes. Garnish with cilantro or lime leaves. Nutrition information Per serving: 485 calories, 36% of calories from fat, 19 g fat, 3 g saturated fat, 170 mg cholesterol, 58 g carbohydrates, 29 g protein, 510 mg sodium, 14 g fiber