Spicy Indonesian Chili Shrimp

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 5-6 red chilies, finely chopped 5-6 red chilies, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon shrimp paste (optional) 1 teaspoon shrimp paste (optional)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the shrimp, minced garlic, and salt. Mix well and let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat.
3. 3.
   Add the chopped shallots and sauté until golden brown.
4. 4.
   Add the chopped red chilies and stir-fry for a minute until fragrant.
5. 5.
   Add the diced tomatoes and cook until they soften.
6. 6.
   Stir in the tamarind paste, palm sugar, and shrimp paste (if using). Mix well until the sugar has dissolved.
7. 7.
   Increase the heat to high and add the marinated shrimp. Stir-fry for 3-4 minutes until the shrimp turn pink and are cooked through.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. You can also use frozen shrimp, just make sure to thaw them before marinating.

Tips & Tricks

• For an extra kick of heat, you can add a few bird's eye chilies to the sauce.
• Adjust the amount of red chilies according to your spice tolerance.
• If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce at the end and cook for an additional minute until thickened.
• Serve with a squeeze of fresh lime juice for a burst of citrus flavor.
• Feel free to add vegetables like bell peppers or green beans to the dish for added texture and color.

Serving advice

Serve the Spicy Indonesian Chili Shrimp hot over a bed of steamed rice. Garnish with fresh cilantro for a pop of freshness. This dish pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

Arrange the shrimp on a platter, drizzle the sauce over them, and sprinkle with fresh cilantro. Serve with a side of steamed rice in a separate bowl for an appealing presentation.