Ingredients
3
small dried red chilies such as cayenne or 1 1/2 tsp dried hot red pepper flakes
a 1-inch piece fresh gingerroot, peeled
2
candlenuts or 4 macadamia nuts
1
1/2 pounds large shrimp (about 30)
2
tbsp corn or safflower oil
1
cup well-stirred canned unsweetened coconut milk*
1
tbsp packed light brown sugar
2
tbsp fresh lime juice, or to taste
Accompaniment: steamed rice
Directions
2.
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
3.
Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
4.
Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
5.
Divide shrimp sambal among 4 plates and serve with rice.
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