Shrimp sambal recipe

Ingredients

• ¼ cup (60 ml) oil
• 2 tablespoons shaved palm sugar or dark brown sugar
• 1½ teaspoons salt
• 3 tablespoons thick coconut milk
• 4 tablespoons lime juice
• 1 lb (500 g) fresh medium shrimp, peeled and deveined

• 1 macadamia or candlenut, chopped
• 5 dried chilies, cut into lengths and soaked in warm water, then drained
• 2–5 red finger-length chilies, sliced and deseeded
• ½ in (1 cm) ginger, sliced
• 1 red onion, sliced
• 5 cloves garlic, peeled and halved
• 2 tablespoons water

1. Grind the Spice Paste ingredients to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning.
2. Heat the oil in a wok and stir-fry the Spice Paste over medium to high heat for 5 to 7 minutes until fragrant. Add the palm sugar, salt and coconut milk, and bring to a boil. Add the lime juice and shrimp, and cook over high heat for 3 minutes until the shrimp are cooked. Serve with rice.