Sunday, March 4, 2012

Stir-Fried Shrimp Sambal

This dish is quick and easy enough for a weeknight meal, but tasty enough to serve at a dinner party. I was out of dried shrimp paste and just omitted it. I would recommend including it if you have it, but it didn't seem worth an hour trip to pick up on an otherwise busy day! The recipe calls for serving in the shell, preferably with the heads intact, but I shelled in favour of making the dish easier for people to eat neatly.

One year ago: Pork and Sweet Potato Stew
Two years ago: Pasta with Roasted Red Pepper Pesto

Stir-Fried Shrimp Sambal (from Cradle of Flavor)

3 tbsp peanut oil
455g medium-sized shrimp in shell (see notes), preferably with heads intact
Flavoring Paste
1 tsp dried shrimp paste, toasted
70g shallots, peeled and chopped
2 cloves garlic, coarsely chopped
5 - 10 Holland chiles or other long red chiles
3 candlenuts or unsalted macadamia nuts
1 tsp palm sugar (or dark brown)
1/2 tsp kosher salt

1. Place toasted shrimp paste, shallots, garlic, chiles, candlenuts, sugar, and salt in small food processor. Pulse until chunky-smooth.
2. Heat oil in a wok or 12" skillet over medium-low heat. Add paste and saute, stirring, until shallots and garlic no longer smell raw and paste separates from oil, 5 - 7 minutes.
3. Add shrimp, raise heat to medium-high. Stir-fry until shrimp are cooked through, 3 - 5 minutes. Serve.

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