Shrimp with lemongrass (Sambal udang serai)
Shrimp is cooked in aromatic sambal sauce with distinct lemongrass flavor. Stink beans are usually added to this dish but you can definitely make this dish without them.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb large uncooked shrimp (shelled and deveined)
- 2 stalks lemon grass (bruised to release flavor and cut into half)
- 10-15 Petai/sataw beans (halved)
- 4 Roma tomatoes (roughly chopped)
- Salt and sugar to taste
- 1/2 cup boiled water
- 2 Tbsp cooking oil
- 3 Fresno chili (or use 1 Tbsp chili paste)
- 4 shallots
Instructions
- 1
Add chili and shallots in a blender and process into a paste. Add a bit of water to help it goes if needed. Skip this step if you use chili paste and just thinly slice the shallots
- 2
Preheat skillet/wok with oil. Add in chili and shallots mixture and saute until soft and fragrant. about 2 minutes. Add in lemon grass and tomato. Cook for another minute until it smells really good. Add in the petai (if using) and cook for another 2 minutes or until cooked through. Add in the shrimps and cook until shrimps turn color, about 1 minute
- 3
Add in boiled water and lower down the heat and let it simmer for 1-2 minutes
- 4
Season with salt and sugar. It should taste slightly sweet, savory, and spicy. Serve immediately