Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang)
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch. The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics. You can reduce the number of chiles or opt for milder ones if you're not looking for a kick. Then use it to cook shrimp, as in this recipe, or to enliven other meats and vegetables.
- Total:
- Serves: 6 persons
Ingredients
- 2large russet potatoes, peeled and cut into small cubes
- 2tablespoons vegetable or other neutral oil
- 3tablespoons coconut oil
- 2red bell peppers, seeded, stemmed and roughly chopped
- 10to 15 Thai bird's-eye chiles, stemmed and roughly chopped
- Kosher salt, to taste
- 4to 6 red chiles (such as red serrano, Fresno or cayenne), stemmed and roughly chopped
- 10small shallots, sliced
- 1small tomato, chopped (or 1 scant cup cherry tomatoes)
- 1tablespoon coconut sugar
- 4lemongrass stalks, trimmed, smashed and tied into knots
- 3-inch piece galangal, peeled and lightly smashed to loosen the fibers
- 10to 15 fresh makrut lime leaves
- 1 ½to 2 pounds deveined shrimp (tails left intact)
Instructions
Step 1
Heat oven to 350 degrees. Spread the potatoes on a sheet pan and toss with 2 tablespoons vegetable or other neutral oil. Roast until potatoes are golden brown and tender, tossing occasionally, about 40 minutes.Step 2
Meanwhile, heat 2 tablespoons of the coconut oil in a large sauté pan over medium heat and add the bell peppers and chiles along with a pinch of salt. (The cooking chiles can irritate; you may want to turn on an exhaust fan or open a nearby window.) Cook, stirring occasionally, until softened, 15 to 18 minutes. Transfer peppers and chiles to a food processor and set aside.Step 3
Put the remaining 1 tablespoon of coconut oil in the same pan and set over medium heat. Add the shallots and a pinch of salt, and cook, stirring often, until they turn a deep golden brown, about 10 minutes. Add shallots to the food processor along with the tomato; process into a smooth purée. Transfer the sambal purée back to the same pan, adding the sugar, lemongrass, galangal and lime leaves. Cook over low heat, stirring occasionally, until the oil starts to separate and the sambal has thickened and turned a deep red, about 30 minutes.Step 4
Stir the shrimp and cooked potatoes into the sambal; cover and cook until the shrimp are just cooked through, about 10 minutes. Serve immediately, or at room temperature with a side of rice. (Before serving, remove the lemongrass, galangal and lime leaves.)