Shrimp in Hot Coconut Sauce

Name: Shrimp in Hot Coconut Sauce (Sambal Petai Udang)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 5 shallots, peeled; ½ teaspoon dried shrimp paste (trasi), dry-roasted; 2 tablespoons oil; 2 cups (500 ml) thin coconut milk; 1 lb (500 g) fresh medium shrimp; 2 medium potatoes, peeled, halved and sliced; 4–5 pods stinkbeans (petai) (optional); 1 carrot, peeled and sliced; 2 red finger-length chilies, deseeded and sliced (optional); 3 cloves garlic, peeled; 1 teaspoon salt; Crispy Fried Shallots, to garnish; 2 tablespoons tamarind juice; 1 tablespoon sugar (optional); 3–4 red finger-length chilies, deseeded

Sambal Petai Udang

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

1 lb (500 g) fresh medium shrimp
4–5 pods stinkbeans (<

Asia
Indonesia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Prepare the Crispy Fried Shallots by following the recipe.
Peel and devein the shrimp. Open the stinkbean pods and reserve the beans, about 35 of them. Discard the pods.
To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixtu