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Sambal Goreng Udang

Features:
  • Non Veg
Cuisine:
  • 45 mins
  • Serves 10
  • Easy

Ingredients

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This dish will bring rich, layered flavors and stimulate the taste buds in ways never felt before. It is considered to be the authentic Indonesian sambal, but you don’t have visit an Indonesian restaurant to experience this culinary delight. It can be homemade and still do justice to the flavor and aromatics. The sambal goreng udang uses red bell peppers and red chillis to form a delicious red sauce which can be softened with coconut sugar. If you don’t have much tolerance for red chilies, you can choose the milder ones and not lose much taste. The sauce will then be used to cook shrimp and served alongside vegetables.

Health benefits

Shrimp is an excellent source of protein, omega 3 fatty acids, vitamin B12 and selenium. This regulates cardiovascular health and fights off free radicals to prevent cancer.

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How to Make Sambal Goreng Udang

  • Preheat oven to about 350 degrees.
  • Place potatoes on a pan and add 2 tbsp vegetable oil.
  • Roast in the oven until they are golden brown. This can take around 40 minutes.
  • In a large skillet, heat 2 tbsp of coconut oil. Stir in bell peppers and chillis.
  • Add salt to taste, heat for about 15 minutes. Stir occasionally to allow the mixture to blend.
  • Transfer the pepper and chillis to a food processor and set it aside.
  • Pour the remaining coconut oil in the same skillet and cook over medium heat.
  • Stir in shallots and a tbsp of salt. Cook until the shallots turn golden brown.
  • Add the cooked shallots to a food processor and the tomato.
  • Process the mixture into a puree. Transfer the puree into the same pan.
  • Stir in sugar, lemongrass, lime leave and galangal. Cook over low heat.
  • Add the shrimp and potatoes into the sambal. Cook for 10 minutes.
  • Serve at room temperature with some rice. Enjoy!

Trivia

Did you know that shrimp dance to attract prey? They do this by waving their antenna in attention grabbing ways, mesmerizing their prey which they gobble up in an instant.

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