Sambal Udang

Serves 12 to 16

Ingredients

Rempah

• 8 quarter size slices fresh galangal, cut up.
• 16 skinless almonds soaked in water for 10 minutes
• 8 stalks lemongrass, trimmed and sliced
• 32 shallots or 8 medium onion, pealed and sliced
• 24 cloves garlic, peeled and sliced
• 1" square 1/2" thick blachan
• 2 C vegetable oil
• 1 C tbsp Red Chile Paste

Dish

1. 2 lb large shrimp, shelled and deveined
2. 8 small onion, sliced
3. 8 tomatoes, cut into wedges
4. 8 tbsp sugar
5. 8 tsp salt
6. .5 C fresh lime juice

Procedure

1. Grind galangal, almonds, lemongrass, shallots, garlic, and blachan to a smooth paste. Add water to facilitate blending.
2. Heat the oil in a wok or saucepan over medium heat.
3. Add chili paste and fry for 2 minutes, stirring continuously, until the oil takes on a reddish hue.
4. Add the ground mixture and fry, stirring constantly, until the rempah is fragrant and has a dark mahogany red color and a porridge like consistency, about 5 minutes. It is ready when the oil seeps out.
5. Toss the shrimp, tomatoe, and onion into the rempah.
6. Stir fry until the shrimp turn orange.
7. Season with sugar, salt, and lime juice.