Does red striking color of this dish scare you? may be extremely hot by its look but it’s not. This sambal udang isn’t suppose to be super hot.. Perhaps mild. The one I made wasn’t hot at all for I was running out of chili paste. Adding extra fresh peppers and tomatoes really did a trick to this dish. The tanginess from tomato and sweetness from the peppers weren’t overpowering, the shrimp itself gave some sort of natural sweet and fresh flavor.. just be sure not to over cook them.
Sambal Udang ( Serves 4 people)
In a blender:
- 1 yellow onion (or 4 shallots)
- 2 cloves garlic
- 1 Tablespoon sliced fresh ginger
- 1 whole large red sweet bell pepper ( or 5-6 fresh red peppers)
- 2 medium tomatoes
- 1 Tablespoon chili paste
- 2 Tablespoons water
– Blend thoroughly into smooth paste.
- 1 ½ Cup fresh shrimp, head and tail removed
- 1 Tablespoon brown sugar ( or regular white sugar)
- Salt, to taste
- 2 Teaspoons white vinegar ( or lime juice)
- 2 Tablespoons canola oil (or other cooking oil)
1- In a medium wok, pour the oil and let the oil heated on medium heat.
2- Pour in the blended ingredients, sauté until fragrant and cooked – you can see the oil come up on top.
3- Add the vinegar, sugar and salt. Adjust the salt if necessary . Let it simmer for 3-5 minutes.
4- Add the shrimp, let it cooked for 3 minutes. Turn off the heat and serve.