Vegetables and Shrimp Fried in Sambal

Name: Vegetables and Shrimp Fried in Sambal (Sambal Goreng Sayur Udang)
Yield: Makes 4–6 servings as part of a multicourse meal
Cuisine: Indonesian
Ingredients: ½ lb (225 g) green beans or French beans, cut into 2-inch (5-cm) pieces; 3 salam leaves or makrut lime leaves; 5 (½-inch/12-mm) slices galangal; 1 stalk lemongrass, trimmed and bruised; 3 salam leaves or makrut lime leaves; 1 teaspoon Terasi Bakar or anchovy paste (optional); 1 teaspoon ground turmeric; 3 tablespoons vegetable oil, divided; 1 teaspoon Terasi Bakar or anchovy paste (optional); 4–6 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1–2 tablespoons sambal oelek; 4–6 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1–2 tablespoons sambal oelek; 2 cloves garlic, smashed; 4–6 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1–2 tablespoons sambal oelek; 1 teaspoon fine sea salt; 6 oz (170 g) medium (41/50) raw shrimp, peeled and deveined; ½ lb (225 g) fried tofu, store-bought or homemade, cut into 2 × 1-inch (5 × 2.5-cm) rectangles; ½ lb (225 g) fried tofu, store-bought or homemade, cut into 2 × 1-inch (5 × 2.5-cm) rectangles; ½ lb (225 g) fried tofu, store-bought or homemade, cut into 2 × 1-inch (5 × 2.5-cm) rectangles; 2 teaspoons sugar; 4–6 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1–2 tablespoons sambal oelek; 4–6 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1–2 tablespoons sambal oelek; 4 Asian shallots or 2 European shallots; 4 Asian shallots or 2 European shallots; 1 teaspoon coriander seeds or ground coriander; 1 teaspoon coriander seeds or ground coriander; 3 candlenuts or unsalted macadamias; 3 candlenuts or unsalted macadamias; ½ lb (225 g) green beans or French beans, cut into 2-inch (5-cm) pieces; 1 cup (240 ml) unsweetened coconut milk; 1 chayote, peeled and chopped into bite-size pieces

Sambal Goreng Sayur Udang

Preparation info

Makes
4–6
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Sambal goreng simply means “fried spice paste” and refers to a whole class of dishes featuring a dizzying array of meat and vegetables—sambal goreng ayam (chicken), sambal goreng tahu (tofu), and the list goes on. This one is usually a much brighter red because of the amount of chilies used, but I’m a wuss when it comes to spice. Feel free to add more if you’d like. Julia loves adding petai (stink bean) if she can find it. Petai, tofu, and shrimp is the most popular

Ingredients

Asia
Indonesia
Fish course
Dinner
Pescatarian
South East Asia
Gluten-free

Ingredients

Method