Entree: Christmas Island – Sambal Udang (Spicy chili paste cooked with shrimp in a tangy, savory sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 12 large shrimp, approx. 1 lb (454 g), peeled and deveined
- 6 red chilies, about 2 oz (60 g), stemmed and roughly chopped
- 3 shallots, about 2 oz (60 g), peeled and sliced
- 3 cloves garlic, about 0.5 oz (15 g)
- 1 tbsp (15 g) belacan (shrimp paste)
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce
- 1/4 tsp (1.5 g) salt, or to taste
- 1/4 cup (60 ml) water
- Juice of 1 lime, about 1 tbsp (15 ml)
- 2 tbsp (8 g) chopped cilantro for garnish
- Steamed rice for serving

Instructions

1. Pulse the chilies, shallots, garlic, and belacan in a food processor or pound to a coarse paste. If you prefer milder heat, remove seeds before processing.
2. Heat the vegetable oil in a wide skillet over medium heat. Add the chili-shallot paste and fry, stirring frequently, until fragrant and the oil turns reddish, about 4–6 minutes.
3. Add the palm sugar and tamarind mixture; stir to combine and let the sugar dissolve, about 1 minute.
4. Add the shrimp and stir to coat thoroughly in the sambal. Pour in the water and fish sauce, then bring to a gentle simmer.
5. Cook until the shrimp are just opaque and cooked through, about 3–4 minutes depending on size. Taste and adjust salt, sugar, or lime juice.
6. Remove from heat, squeeze in the lime juice, and garnish with chopped cilantro. Serve hot with steamed rice.