- Shrimp1/4 Kilogram(s)remove head then coat with lime
- Potato2 Piece(s)
- Chillie7 Piece(s)seeds Curly red chillies
- Pepper5 Piece(s)seeds Red cayenne pepper
- Onion4 Piece(s)Red Onion
- Garlic2 Piece(s)
- Tomato1 Piece(s)
- Ginger1 Piece(s)segment
- Bay LeafAs needed
- SugarAs needed
- SaltAs needed
- OilAs neededfrying oil
Indonesian sambal will deliver a two-for-one punch. Many chefs uses a mix of red bell peppers and two kinds of red chiles to form a bright red sauce, softening it with a little coconut sugar and brightening it with aromatics. Then use it to cook shrimp, as in this sambal recipe, or to enliven other meats and vegetables.
Prepare shrimps and potatos
First of all, Cut the potatoes into cubes and fry until done, set aside.
Fried shrimp until it changes color.
Prepare The Sambal sauce
Puree curly chili, cayenne pepper, onion, garlic, tomato. Leave 2 curly red chili seeds, sliced.
Sauté the seasoning that has been mashed along with chili that has been sliced with enough oil. Put in bay leaves and cruched ginger, salt, sugar and seasoning. Cook over low heat, stirring occasionally, until the oil starts to separate and the sambal has thickened and turned into deep red, about 30 minutes.
After cooking the spices and fragrant, add the potatoes and shrimp cover and cook until the shrimp are just cooked through, about 10 minutes. Correct the taste.
Finally, ready to serve.