- 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 saute 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.
nutrition information per serving
617 calories; 26g total fat; 172mg cholesterol; 803mg sodium; 68g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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