Hot & Spicy Shrimp

I dare you to eat this shrimp dish... it's super spicy! Definitely not for beginner... I warn you not to try this if you have weak stomach, otherwise you'll be on fire and having trouble non-stop going to the toilet... :D.

Ingredients:
1 kg shrimp/prawn, tail-on, deveined
3 sjallots, thin slices
3-4 tblsps sambal
1 stalk lemon grass
2 cm fresh ginger, thin slices
salt, sugar for seasoning

Directions:
1. Heat the oil in the wok, stir fry the sjallots until transparent.

2. Add the sambal ulek, ginger and lemon grass, stir fry until fragrant.

3. Add the shrimp, stir fry until the shrimp colored. Season with salt & sugar. If you like it more spicy, add with slices fresh red chillies.

4. Shrimp dish ready to serve.

Self-made Sambal

All kinds of Sambals are easy to find in every store. Sambal ulek means that the ingredients need to be crushed in a mortar. If you make it for large amount, it's difficult to do it in a mortar. The best is using electric blender instead of mortar to grind all ingredients. In order to keep sambal for longer period, stir fry the paste first before keeping in a glass jar. Make sure you have a clean glass jar by washing it in warm water with soap, then rinse it in hot water. Put the glass jar in pre-heated oven 120°C for about 20 minutes until it's really dry. Don't clean it with kitchen towel anymore because you will bring the germs in the jar. This way you'll keep sambal for longer period.

Sambal Ulek

Ingredients:
4 sjallots
6 cloves garlics
100 gr red chillies
1/2 teasp terasi /shrimp paste (optional)
1 1/2 tbsps brown sugar / gula jawa
1 big red tomato
5 lime leaves
salt

Directions:
1. Blend sjallots, garlics, chillies, terasi, salt, sugar and tomato in a blender until the mixture turns as a paste. Add oil or water if necessary.

2. Heat 3 tbsps oil in the pan, add the chilli paste and lime leaves. Stir fry and mix well.

3. Reduce the heat, let it simmer and stirring occasionally. When the paste becoming a bit thicker, remove from the heat. Let it cool down.

4. After cooling down, put the sambal in the clean jar and can be kept in the fridge for approx. one month.