Malaysian Spicy Shrimp

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By: Andrew Chase

Photography by: Kevin Hewitt

In many variations, spicy saucy shrimp is a perennial favourite on the Malaysian table, whether at home or dining out. The simple, natural spicing makes piquant sauce that's best appreciated with plenty of rice. Available at Asian markets, the optional pungent shrimp paste, made with sun-dried tiny shrimp, is used extensively in southeast Asian and southern Chinese cooking. Smelly when raw, during cooking this paste adds a wonderful salty, seafood flavour. For a milder version of the sauce, seed all of the dried hot peppers before soaking them.

Ingredients

15 large dried red hot peppers

1/2 cup (125 mL) chopped shallots

4 cloves garlic, smashed

1 tbsp (15 mL) finely chopped gingerroot

1 tsp (5 mL) turmeric

2 stalks lemon grass

2 tbsp (30 mL) peanut or vegetable oil

1 tsp (5 mL) shrimp paste (optional)

Half sweet onion or white onion, sliced

1 tbsp (15 mL) tamarind paste, or 2 tbsp/30 mL lime juice

2 tsp (10 mL) granulated sugar

1/2 tsp (2 mL) salt

1 lb (500 g) medium shrimp, shelled and deveined

Preparation

Split 10 of the peppers, then remove and discard seeds; place all of the peppers in blender and cover with 1/2 cup/125 mL boiling water. Let soak until softened, 10 to 20 minutes. Add shallots, garlic, ginger and turmeric, and whirl together, scraping down side and adding a little more water if necessary, until in smooth paste.

Trim off and discard dry ends and, if dry, outer layer of lemongrass; with side of knife, smash stalks just until split but not falling apart, then cut into 2-inch/5 cm lengths.

In skillet, heat oil over medium heat; add shrimp paste (if using) and fry for 20 seconds. Add hot pepper paste; fry, stirring constantly, until mixture is dry, very fragrant and oil is just beginning to separate, 10 to 12 minutes.

Add lemongrass and onion; fry until onion begins to soften, about 3 minutes. Stir in tamarind paste, sugar, salt and 2/3 cup/150 mL water; increase heat to medium-high and bring to boil.

When mixture is boiling, add shrimp; cook, stirring, until shrimp are no longer translucent in centre, about 6 minutes.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	278
Protein	18 g
Fat (total)	10 g
Sat. Fat	1 g
Carbohydrate	35 g
Fibre	12 g
Cholesterol	86 mg
Sodium	303 mg
Calcium	7 % RDI
Iron	58 % RDI
Vitamin A	111 % RDI
Vitamin C	7 % RDI
Folate	23 % RDI

Also in this menu:

6 healthy fish dishes

Source

Homemakers Magazine: June 2008

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