Sambal Goreng Udang

Method

1. Peel and devein the shrimp, then set aside while you prepare the remaining ingredients.
2. Finely slice the shallots and sauté them in a wok or wide pan over medium heat for approximately 4 minutes until softened and lightly golden.
3. Add the sambal to the pan and stir-fry it together with the shallots for 2 minutes, allowing the paste to cook through and become fragrant.
4. Pour in the coconut milk and the juice of the lemongrass, stirring well to combine all the ingredients into a cohesive sauce.
5. Bring the mixture to a gentle simmer over medium-low heat and cook for 6 minutes, stirring occasionally, until the sauce begins to thicken.
6. Add the shrimp to the simmering sauce and cook for 4 minutes, turning them once, until they are pink, opaque, and fully cooked through.
7. Serve the Sambal Goreng Udang hot, spooned generously with its coconut sambal sauce.