Spicy Malay Shrimp Delight
This Spicy Malay Shrimp Delight is inspired by the traditional Sambal Udang, a Malaysian dish known for its vibrant flavors and aromatic spices. The fresh red chilies create a perfect balance of heat and flavor, while the juicy shrimp adds a delightful twist. Serve it over fragrant white rice or fluffy coconut rice to mellow the spice, and accompany it with crunchy cucumber slices for an invigorating contrast. Despite its modest appearance, this dish is a culinary gem that showcases the simplicity and zest of Malaysian cuisine. Prepare to surprise your taste buds with its rich depth and satisfying taste!
4
Servings
150
Calories
8
Ingredients
Ingredients
medium shrimp
500 g (shell and devein, leave tails on, drain well)
fresh red chilies
10 large (discard seeds and stalks)
shallots
5 (peeled)
garlic cloves
3 (peeled)
salt
1 teaspoon (or to taste)
sugar
1/2 teaspoon
water
1/4 cup
calamansi juice
1 tablespoon (freshly squeezed from cherry-sized green limes)
Instructions
1
Begin by chopping the fresh red chilies, shallots, and garlic cloves. Place them in a blender and blend with a splash of water until you achieve a slightly coarse paste; avoid making it too smooth to preserve texture.
2
Heat 5 tablespoons of oil in a wok or deep pan over high heat. Once the oil is hot, quickly add the shrimp and sauté just until they change color, about 2 minutes. Remove the shrimp from the pan and set aside, ensuring to retain the oil in the pan.
3
In the same pan, add another tablespoon of oil and allow it to heat. Once hot, add the chili paste and fry for about 5-7 minutes, stirring regularly until the paste becomes fragrant and glistens.
4
Return the sautéed shrimp to the pan, mixing thoroughly with the chili paste. Stir and cook for an additional 3 minutes to allow the flavors to meld.
5
Season the mixture with salt and sugar, and add calamansi juice for a zesty kick. Pour in the water, stir well to combine, and cook for another minute to ensure everything is heated through.
6
Turn off the heat and serve your Spicy Malay Shrimp Delight immediately with fluffy white rice or aromatic coconut rice, garnished with thick slices of cucumber on the side for a refreshing crunch.
Nutrition Information
7.5
Fat
10
Carbs
11.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Malay Shrimp Delight?
Spicy Malay Shrimp Delight is a vibrant Malaysian dish inspired by traditional Sambal Udang, featuring fresh red chilies, aromatic spices, and juicy shrimp.
What is the traditional name for this dish?
This dish is inspired by Sambal Udang, a classic Malaysian seafood preparation.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of shrimp should I use?
The recipe calls for 500g of medium shrimp.
How should I prepare the shrimp?
The shrimp should be shelled and deveined with the tails left on, and then drained well.
What are the primary aromatics in the paste?
The aromatic paste consists of 10 large fresh red chilies, 5 shallots, and 3 garlic cloves.
How do I prepare the red chilies for blending?
Before blending, discard the seeds and stalks of the 10 large red chilies.
Should the chili paste be smooth?
No, you should blend the ingredients into a slightly coarse paste to preserve the dish's texture.
How much oil is needed for the initial sauté?
Start by heating 5 tablespoons of oil in a wok or deep pan over high heat.
How long should I sauté the shrimp?
Sauté the shrimp for about 2 minutes just until they change color, then remove them from the pan.
How long does it take to fry the chili paste?
The chili paste should be fried for 5 to 7 minutes until it becomes fragrant and glistens.
When do I add the shrimp back into the pan?
Return the sautéed shrimp to the pan after the chili paste has been thoroughly fried and is fragrant.
What provides the zesty kick in this recipe?
One tablespoon of freshly squeezed calamansi juice provides the signature zesty kick.
What can I substitute for calamansi juice?
If calamansi is unavailable, you can use fresh lime juice as a substitute.
Why is sugar added to the recipe?
Sugar is used to balance the heat of the chilies and the acidity of the calamansi juice.
How much water is added to the sauce?
The recipe requires 1/4 cup of water to help combine the flavors and create a sauce.
What are the recommended side dishes?
It is best served with fluffy white rice or aromatic coconut rice and thick slices of cucumber.
How many calories are in one serving?
Each serving contains approximately 150 calories.
What is the protein content per serving?
This dish provides 11.25g of protein per serving.
How much fat is in this dish?
The dish contains 7.5g of fat per serving.
What is the carbohydrate count?
There are 10g of carbohydrates per serving.
Is this a quick meal to prepare?
Yes, it is considered a quick meal and an easy dinner option.
Why is cucumber served with this dish?
Cucumber slices provide a refreshing, crunchy contrast to the heat and richness of the spicy shrimp.
How many ingredients are in this recipe?
The recipe uses 8 main ingredients.
Can I use frozen shrimp?
Yes, you can use frozen shrimp, but ensure they are completely thawed and drained well before cooking.
What is the heat level of this dish?
This dish is quite spicy as it uses 10 large fresh red chilies.
How do I know when the paste is done frying?
The paste is ready when it turns a deeper color, smells fragrant, and the oil begins to glisten or separate.
What type of cuisine is this?
This is a Malaysian seafood dish.
Is the salt amount fixed?
The recipe suggests 1 teaspoon of salt, but you can adjust it to your personal taste.
Can I make this dish ahead of time?
While best served immediately, the chili paste can be prepared in advance to save time.