Shrimp in Coconut Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Hot boiled rice is the perfect foil to this spicy dish, Sambal goreng udang, which is Indonesian in origin.


  • 1 lb/500 g raw jumbo shrimp
  • 2 fresh hot chili peppers, stemmed, seeded<


  1. Shell the shrimp. Rinse and dry them on paper towels.
  2. Purée the chili peppers, onion, and lemon zest in a food processor or blender. Transfer to a heavy saucepan; stir in the basil, turmeric, ginger and water. Bring to a boil, reduce heat, and simmer until the water has almost evaporated, 6-8 minutes.
  3. Add the coconut milk and shrimp. Cook gently, stir