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Red Chili Shrimp

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“Based on the Malay dish called Sambal Udang. Really spicy but not TOO hot and yummy with white rice or coconut rice and thickly sliced cucumbers to cool your tongue. It doesn't look impressive but given the ease of the recipe and the small number of ingredients, I think you will find it surprisingly flavourful.”
4 portions

Ingredients Nutrition

  • 500 g medium shrimp, shell and devein, leave tails on and drain well
  • 10 large fresh red chilies, discard seeds and stalks
  • 5 shallots, peeled
  • 3 garlic cloves, peeled
  • 1 teaspoon salt (or to taste)
  • 12 teaspoon sugar
  • 14 cup water
  • 1 tablespoon calamansi juice (cherry sized asian green limes)


  1. Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
  2. Heat 5tbs 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 aside.
  3. Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
  4. Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.

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