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Shrimp Sambal with Rice

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
For the Chili Sauce:
3 tablespoons vegetable oil
2 shallots, sliced
1 clove garlic, sliced
1/4 cup macadamia nuts
1 tablespoon chili paste or sambal oelek
4 tablespoons ketchup
2 tablespoons peanut oil
1 pound shelled and deveined medium shrimp
1 tablespoon tamarind juice or rice wine vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons fresh lime juice
4 servings white rice, cooked according to package directions
TO MAKE THE CHILI SAUCE: In a food processor, combine the vegetable oil, shallots, garlic, and macadamia nuts and process until smooth. Add the chili paste or sambal and ketchup and process until blended.

In a wok or sauté pan over high heat, heat the peanut oil. Add the chili sauce and cook until the aroma of the paste is very strong, about 2 minutes. Add the shrimp and stir-fry briefly, just until pink. Add the tamarind juice, water, sugar, and salt and continue stir-frying for 1 minute. Remove from the heat and squeeze the lime juice on top.

Serve with the rice.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 617
Fat. Total: 26g
Fiber: 2g
Carbohydrates, Total: 68g
Sodium: 803mg
% Cal. from Fat: 38%
Cholesterol: 172mg
Protein: 29g
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