Indonesian Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang)

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based option and is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

Roast 2 russet potatoes with vegetable oil, salt, and pepper on a sheet pan at 375°F for 30-40 minutes.

In a pan, heat 2 tablespoons of coconut oil and add 1 chopped red bell pepper, 10 Thai bird's eye chilies, and 4 serrano chilies. Cook for 10-15 minutes, stirring occasionally.

Add 1 teaspoon of salt to the peppers and cover the pan to let them cook.

Remove the peppers from heat and let them cool.

In the same pan, sauté 4 chopped shallots in more coconut oil for 8-10 minutes until softened, adding 4-5 chopped garlic cloves in the last 2 minutes.

Remove the shallots and garlic from the pan and combine them with the cooled peppers in a food processor along with 1 cup of cherry tomatoes. Blend until smooth.

Return the blended mixture to the pan and add 1 tablespoon of coconut palm sugar, 10 lime leaves, and 4 galangal. Cook for 30 minutes on low heat.

Remove the lime leaves and galangal from the pan after cooking.

Add the roasted potatoes and 1 pound of shrimp (tails removed) to the sambal and cook for 8-10 minutes until the shrimp are cooked through.

Serve over rice and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens