Home > Sambal Goreng Udang (Shrimp in Spicy Chili Coconut Sauce)

Sambal Goreng Udang (Shrimp in Spicy Chili Coconut Sauce)

Posting Date: 12/02/15

Sambal Goreng Udang (Shrimp in Spicy Chili Coconut Sauce) is an Indonesian food and very easy to make. It is my modification of Sambal Goreng Ati (Chicken Gizzards in Spicy Chili Coconut Sauce). My mom used to make Sambal Goreng Ati and I liked it because of the texture of the meat, the crispiness of the green beans, and the taste of the sauce. Chicken gizzards are not easy to find in the grocery store and I like shrimp, so nowadays I always make it with shrimp. This recipe is based on my mom's recipe, so it is different than other people' recipe. Some people make it with fried diced potatoes and no green beans. I like it with green beans since the crunchiness of the green beans gives a little bit of texture to the food and complements the sauce. The sauce itself is very delicious. My mom used fresh red chili peppers, instead of sambal oelek. Since it is difficult to find them, I use sambal oelek. Click here to find out more information about sambal oelek if you are not familiar with it. I only use 1 teaspoon of sambal oelek in this recipe. To me, it is very mild. If you like it hot, you can add more. To add freshness, I top it with minced of fresh parsley.

Ingredients:

1 medium size of shallot, quartered to make it easier for food processor to process it
2 cloves of garlic, cut in half to make it easier for food processor to process it
1 small tomato, cut in half to make it easier for food processor to process it
1 teaspoon sambal oelek, could be more or less depending on your tolerance to heat. I use Huy Fong brand for sambal oelek since they don't add shrimp paste or garlic to it and thus, I got the chili pepper I need without any other flavors I don't want.
1.5 tablespoons of vegetable oil
25 large shrimp, peeled and deveined
1 cup of fresh green beans, cut into 1/4" length
2 small tomatoes, diced. This is for stir fry.
1/2 cup coconut milk
3/4 teaspoon salt or to taste
pepper
1 teaspoon of brown sugar
1/4 teaspoon of minced fresh parsley (optional)

Methods:

Grind shallot, garlic, sambal oelek, and tomato in the food processor until the spices become paste.
Heat vegetable oil in a pan. Saute the spices until they are cooked.
Add shrimp and green beans and cook until the shrimp starts to turn very light pink.
Add diced tomatoes, coconut milk, brown sugar, salt and pepper and cook it until the coconut milk becomes slightly thickened.
Turn off the heat. Sprinkle the fresh parsley on top and serve it with warm rice.

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