Shrimp Sambal
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 1 tablespoon salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1 tablespoon packed light brown sugar
- 6 garlic cloves
- 2 tablespoons fresh lime juice, or to taste
- Carbohydrate 14 g(5%)
- Cholesterol 214 mg(71%)
- Fat 22 g(34%)
- Fiber 1 g(5%)
- Protein 25 g(51%)
- Saturated Fat 12 g(59%)
- Sodium 976 mg(41%)
- Calories 349
PreparationMake 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.
PreparationMake 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.
