Entree: Netherlands – Dutch Indonesian Rijsttafel – Sambal Goreng Udang (Spicy Indonesian-style shrimp cooked in a chili sambal with aromatics and a slightly sweet-savory sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 16), tails optional
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) coconut oil or additional vegetable oil
- 6 shallots, thinly sliced (about 6 oz / 170 g)
- 4 garlic cloves, minced (about 1.2 oz / 35 g)
- 6–8 red bird’s eye chilies or red chilies, adjust to taste, chopped (about 1.5 oz / 45 g)
- 2 red chilies (fresh, seeded if desired), chopped for body (about 1.5 oz / 45 g)
- 1 tsp (5 g) shrimp paste (terasi), toasted if possible
- 2 tbsp (30 ml) tamarind juice or 1 tbsp (15 g) tamarind paste diluted
- 2 tbsp (30 ml) palm sugar or dark brown sugar (approx. 24 g)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1/2 tsp (2.5 g) ground turmeric
- 2 kaffir lime leaves, torn (optional)
- 1/2 cup (120 ml) coconut milk (light) for a slightly saucy finish
- 1 tbsp (15 ml) lime juice, fresh
- Salt to taste (about 1/2 tsp / 3 g to start)
- 2 tbsp (8 g) chopped fresh cilantro or Thai basil for garnish

Instructions

1. Make the sambal: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add shallots, garlic, and both types of chopped red chilies and sauté until softened and fragrant, about 5–7 minutes. Stir in shrimp paste and cook 1–2 minutes until aromatic.
2. Add palm sugar, tamarind juice, kecap manis, and turmeric; cook 2 minutes to meld flavors. Pour in coconut milk and torn kaffir lime leaves; simmer gently until the sauce thickens slightly, about 3–4 minutes. Season with salt and lime juice to balance sweet, sour, and salty.
3. In a separate pan, heat 1 tbsp (15 ml) coconut oil over medium-high heat. Quickly sauté the shrimp 1–2 minutes per side until just pink and opaque. Transfer shrimp into the sambal sauce and toss to coat, heating together for 1–2 minutes so flavors marry.
4. Taste and adjust seasoning (more lime, sugar, or kecap manis as needed). Serve hot garnished with chopped cilantro or Thai basil alongside steamed rice as part of a rijsttafel.