Hot Spicy Shrimp

This dish is to be eaten spicy hot, If your taste buds are not used to the fiery heat, then by all means feel free to adjust the seasonings to your personal preference. Pedas lagi sedap, .cuba kalau nak tau.

Ingredients:
500 gm udang (peeled, de-veined, tail-on) 4 biji bawang merah , thinly sliced 3 ullas bawang putih , finely minced 5 cili padi, slit in half lengthwise, to taste

2 each cili merah & hijau, slice thinly

1 inci halia, peeled and finely minced
1 sudu makan pes asam jawa
1 biji tomato sedang, finely diced
1 sudu makan serbuk ketumbar

1 sudu teh serbuk jintan putih

1 sudu teh serbuk kunyit
garam & lada hitam, to taste
½ biji jus limau nipis
1 ikat kuci

2 tangkai daum kesum

Minyak masak

Beberapa tiitik minyak bijan (optional)

METHOD:
If you are using shrimp, scallops or seafood: wash, trim and prepare the seafood as needed. Sprinkle with a little salt & pepper, set aside until necessary. If you are using vegetables: wash, trim and prepare the veggies as needed. Sprinkle with a little salt & pepper, set aside until necessary.

In a large deep wok on high heat add a tbsp or so of the oil. When hot, quickly sear the shrimp on both sides for just a minute or two until lightly browned. They don’t need to be fully cooked at this point, just flash fried. This may need to be done in batches, set aside until needed.

Now reduce the heat to medium high and add a little oil to the wok if needed. Add the shallots, ginger, garlic and chillies. Stir fry for a few minutes until fragrant and aromatic. Next, add the spices (salt, pepper, ground cumin, ground coriander, turmeric). Stir fry for a few minutes, allowing the spices to cook and lose their “raw” taste. Now, add the tomatoes and tamarind (either paste, concentrate or powder). Stir fry and let cook for 4-5 minutes. This dish is not really a curry, it is more like a stir fry but if you prefer a little sauce --- feel free to add a cup or so of water (you can also use stock if you have it on hand).

At this point, you can return the shrimp (or whatever seafood or vegetables of your choosing) to the wok. Stir fry for a few more minutes and then finish the dish by adding the lime juice, toasted sesame oil and the herbs (basil & chives). Stir to combine all of the ingredients and transfer to a serving dish. Garnish with freshly chopped cilantro leaves and serve with rice.

happy cooking