Sambal Tauco Udang Cabe Ijo (Shrimp with Bean Paste and Green Chili)
Learn how to make my mom's super delish sambal tauco udang. It's savory, sweet, aromatic, and spicy. Just make sure you have extra rice!
- Prep time
- 15 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp cooking oil (divided)
- 15-20 Stink beans/petai (optional)
- 15-20 fresh long green chilis like serrano. I use 1/2 lb (450 gr) of Jalapeno peppers (stemmed, seeded and cut into strips)
- 4 red Thai chili (stemmed, seeded and cut into strips)
- 1 large tomato (quartered)
- 500 gr shrimp (1 1/2 lbs, peeled and deveined)
- 1/3 cup hot water
- 350 gr extra firm tofu (about 12 oz, cut into bite-size cubes)
- 5 shallots (peeled and thinly sliced, or use 1 small purple onion)
- 3 cloves garlic (peeled and minced)
- 1 inch fresh galangal (or use 1 Tbsp galangal powder)
- 3 Tbsp fermented bean paste (tau cheo) (or soybean sauce/paste)
- 1 Tbsp sugar (or more to taste)
Instructions
- 1
Preheat about 1 Tbsp of oil and pan fry the tofu until golden brown on all sides. You may skip this if you want, but I like it pan-fried before adding to the mixture below
- 2
Heat oil in a wok or skillet. Briefly fry the stink beans until fragrant, about 2 minutes. Remove from the wok or skillet and set aside. Add galangal and stir fry for another minute. Add shallots, garlic, tauco and stir fry for about 3 minutes or until fragrant and soft
- 3
Add both green and red chili, stir fry for another minute. Add the shrimp and stir fry until they started to turn pink. Add hot water and bring to a boil. Add the tofu pieces, petai, and sugar. Have a taste. The final taste should be savory with some sweetness. Adjust by adding more tauco if it's not salty enough to your taste
- 4
Remove from the heat and serve immediately with a rice or lontong