red chili shrimprating:
Based on the Malay dish called 'Sambal Udang'. Really spicy but not TOO hot and yummy with white rice or Malay Coconut Rice and thickly sliced cucumbers to cool your tongue. It may not look very impressive but given the ease of the recipe and the relatively small number of ingredients, I think you will find it surprisingly flavourful.
Prep : 20 mins
Cook : 15 mins
Serves : 4
500 gm medium shrimp - shell and devein, leave tails on and drain well
10 fresh large red chilies - discard seeds and stalks
5 shallots - peeled
3 cloves garlic - peeled
1 level tsp salt (or to taste)
1/2 level tsp sugar
1/4 cup water
juice of 1 - 2 calamansi limes (cherry sized asian green limes)
Chop up chilies, shallots and garlic and pop into blender or liquidiser. Process with minimal water till you get a not too smooth paste.
Heat 6 tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set shrimp behind.
Add chili paste to the oil in pan and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or Malay Coconut Rice and sliced cucumber if you like.