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Malaysian Shrimp in Shallot-Chile Sauce

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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Red jalapenos are used in this sambal udang, but if you prefer less spice, use red bell peppers instead. Shrimp paste, which comes in blocks and is almost pink in color, has an intense aroma and flavor; it should always be used sparingly as it is here. Candlenuts are indigenous to Malaysian cooking. Hard and high in oil, they should never be eaten raw. However, when cooked, they are fine and add richness and body to sauces. Macadamia nuts are the suggested substitute.
1-inch cube tamarind pulp
3/4 cup hot water
10 small shallots, peeled, thinly sliced
4 ounces red jalapeno, stemmed, seeded
1/3 cup canola or peanut oil  
4 candlenuts, smashed (or substitute macadamia nuts)
1 teaspoon shrimp paste, optional
1 pound shrimp, peeled, deveined
Thinly sliced cucumber
Steamed jasmine rice
Malaysian Shrimp in Shallot-Chile Sauce Recipe at
Stir tamarind pulp into 3/4 cup hot water until dissolved. Strain seeds from tamarind mixture; reserve juice.

Combine shallots, jalapenos, oil, candlenuts and shrimp paste in blender. Puree until smooth.

Heat heavy medium sauce pan over medium-low heat. Add pureed shallot mixture and stir until oil separates from solids, about 5 minutes. Add shrimp and cook 1 minute. Add reserved tamarind juice and continue cooking until shrimp is cooked through, about 1 minute longer. Season to taste with salt and sugar.

Serve shrimp with cucumber and jasmine rice.

Recipe created exclusively for by Robert Danhi and Estrellita Leong-Danhi.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Shrimp and Rice
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 534
Fat. Total: 23g
Fiber: 1g
Carbohydrates, Total: 52g
Sodium: 175mg
% Cal. from Fat: 39%
Cholesterol: 172mg
Protein: 29g
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