Javanese-style Spicy Shrimp Stew

Ingredients

In this Javanese adaptation of Škampi na buzaru, we incorporate Javanese flavors and spices to create a unique twist. The original Croatian dish is typically prepared with white wine, tomatoes, and parsley, while our Javanese version replaces these ingredients with a spicy chili paste, lemongrass, galangal, and kaffir lime leaves. This adaptation infuses the dish with the vibrant and aromatic flavors of Javanese cuisine, giving it a distinct taste and character. We alse have the original recipe for Škampi na buzaru, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon salt 1 teaspoon salt
• 250ml (1 cup) water 250ml (1 cup) water
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the shallots, garlic, and red chili peppers to the pan. Sauté until the shallots are translucent and fragrant.
3. 3.
   Add the lemongrass, galangal, and kaffir lime leaves to the pan. Stir fry for a minute to release their aromas.
4. 4.
   In a small bowl, mix the tamarind paste, palm sugar, salt, and water until well combined. Pour the mixture into the pan.
5. 5.
   Bring the stew to a simmer and let it cook for 5 minutes to allow the flavors to meld together.
6. 6.
   Add the shrimp to the pan and cook until they turn pink and are cooked through, about 3-4 minutes.
7. 7.
   Remove the pan from heat and garnish with fresh cilantro leaves.
8. 8.
   Serve the Sambal Udang hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils during cooking.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 2 cm (0.8 inch) of fresh galangal.
• Kaffir lime leaves — To release their flavor, gently tear the kaffir lime leaves before adding them to the stew.

Tips & Tricks

• Adjust the amount of red chili peppers according to your spice preference. Add more for extra heat or reduce for a milder version.
• For a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• If you prefer a sweeter taste, you can increase the amount of palm sugar.
• Serve the Sambal Udang with a side of fresh cucumber slices to balance the spiciness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Sambal Udang hot with steamed rice. The spicy and aromatic stew pairs perfectly with the fluffy rice, allowing you to savor the flavors of Javanese cuisine.

Presentation advice

Garnish the Sambal Udang with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl to showcase the vibrant red stew and succulent shrimp.