Sambal Udang Kemiri (Shrimps in Chili and Candlenut Gravy)

Ingredients:

 500g Large shrimps, remove the head
1 tbsp Lime juice
3 tbsp Oil
2 Salam leaves or bay leaves as substitute
125 cc Water or thin coconut milk
1 tbsp Thinly sliced orange peelFried shallots


Spices:

8 Red chillies
10 Bird's eye chillies
2 Cloves garlic
6 Shallots
1/2 tsp Chopped turmeric
1 tsp Chopped ginger
1/2 tsp Shrimp paste (belacan)
1 tbsp Sliced lemon grass
1 tsp Coriander, roasted
1-2 tsp Tamarind juice
5 Candlenuts, roasted or fried
Salt and
Brown sugar

How to:

Knead the shrimps with lime juice and let it stand for 10 minutes.
Heat oil and sauté ground spices and salam leaves until fragrant.
Then pour in water or thin coconut milk.
Bring to the boil, then add shrimps.
Cook until the gravy has thickened.
Garnish with fried shallots and orange peel.
Serve hot.







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