Udang Sambal (Shrimp in Chili Sauce)

Ingredients

• about 450 g Shrimp
• 2 tbsp Coconut Oil
• 1 large Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 5 fresh Red Chilies
• 2 tbsp Tomato Paste
• 1 tbsp Tamarind Paste
• 1 tsp Sugar
• 0.5 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the about 450 g Shrimp by peeling and deveining them. Set aside.
2. 2Prepare the 1 large Onion by chopping it. Prepare the 3 cloves Garlic by mincing them. Prepare the 2.54 cm Ginger by mincing it. Prepare the 5 fresh Red Chilies by finely chopping them.
3. 3Heat the 2 tbsp Coconut Oil in a large 30.48 cm skillet over medium heat, about 175°C.
4. 4Add the chopped 1 large Onion to the hot skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. 5Add the minced 3 cloves Garlic and minced 2.54 cm Ginger to the skillet. Cook, stirring constantly, until fragrant, about 1 minute.
6. 6Stir in the chopped 5 fresh Red Chilies, 2 tbsp Tomato Paste, 1 tbsp Tamarind Paste, 1 tsp Sugar, and 0.5 tsp Salt. Cook, stirring, for 2 minutes until the mixture is well combined and slightly darkened.
7. 7Add the prepared about 450 g Shrimp to the skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 63°C, about 5-7 minutes.
8. 8Serve the Udang Sambal immediately, ideally with steamed rice.

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