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Udang Goreng Sambal Tomat
Ingredients:
- 300 gr shrimp, shelled and deveined (keep the tail intact)
- 3 tbs vegetable oil
- 2 cloves garlic, minced
- 1 tsp ground pepper
- 1 tsp ground bell pepper
- 1 tsp tamarind juice
- salt to taste
Chili sauce ingredients:
- 6 bird?s eye chilies
- 5 shallots
- 3 nutmegs
- 1/2 tsp belacan/shrimp paste (optional)
- 1 tomato, sliced
- 1 tsp kaffir lime juice
- salt and sugar to taste
Directions:
- Prepare the chili sauce:
- Fry chilies, shallots and nutmegs until the chilies are withered. Grind them with the tomato using a mortar and pestle or spice grinder. Add kaffir lime juice, sugar and salt. Mix through.
- Marinate shrimp with a mixture of salt, ground pepper, ground bell pepper, and tamarind juice. Put in a fridge for 30 minutes.
- Heat 3 tbs oil in a wok, stir fry garlic until brown. Add shrimp and stir fry until finely done. Turn out onto a serving bowl.
- Serve shimp with the chili sauce.