Sambal Udang — Fiery Tamarind Large Shrimp

Ingredients

• 1 lb Large Shrimp, peeled, tails on
• 8 dried chilies, soaked, plus 2 fresh red chilies
• 4 shallots and 3 cloves garlic
• 1 tsp shrimp paste (belacan), toasted
• 1 tbsp tamarind paste in ¼ cup warm water
• 1 tbsp palm or brown sugar
• 1 small onion, sliced into rings
• 3 tbsp oil
• Salt, and rice for serving

Method

1. Blend the soaked and fresh chilies, shallots, garlic, and belacan into a rough paste.
2. Fry the paste in oil over medium, stirring, 6–8 minutes until it darkens and the oil separates back out — undercooked sambal tastes raw and shouty.
3. Add the tamarind water, sugar, and a pinch of salt and simmer 2 minutes into a thick, glossy gravy.
4. Add the Large Shrimp and onion rings and cook, tossing, just until the Large Shrimp turns pink and curls into loose commas, 3–4 minutes — no longer.
5. Serve immediately over rice, with extra napkins and no shame.