Sambal Udang Kemiri (Shrimps in Chili and Candlenut Gravy)

Ingredients:
500g Large shrimps, remove the head
1 tbsp Lime juice

3 tbsp Oil

2 Salam leaves or bay leaves as substitute

125 cc Water or thin coconut milk

1 tbsp Thinly sliced orange peel
Fried shallots

Spices:

8 Red chillies

10 Bird's eye chillies

2 Cloves garlic

6 Shallots

1/2 tsp Chopped turmeric

1 tsp Chopped ginger

1/2 tsp Shrimp paste (belacan)

1 tbsp Sliced lemon grass

1 tsp Coriander, roasted

1-2 tsp Tamarind juice

5 Candlenuts, roasted or fried

Salt and

Brown sugar

How to:

• Knead the shrimps with lime juice and let it stand for 10 minutes.
• Heat oil and sauté ground spices and salam leaves until fragrant.
• Then pour in water or thin coconut milk.
• Bring to the boil, then add shrimps.
• Cook until the gravy has thickened.
• Garnish with fried shallots and orange peel.
• Serve hot.

The picture above originates from :

http://www.malaysianfood.net

The recipe above originates from:

http://www.asianonlinerecipes.com