Cili Udang (Chili Shrimps) Recipes

Ingredients :

1kg uncooked shrimps in their shells

3 tbsp vegetable oil

2 garlic cloves, crushed

2 sliced of fresh ginger

4 dried red chilies, soaked, drained and chopped

3 tbsp chili sauce, or to taste

125ml tomato sauce or ketchup

375ml hot chicken stock

1/2 tsp salt

2 tsp sugar, or to taste

2 tsp cornflour blended with 2 tbsp cold water

4 spring onions, chopped

2 small eggs, beaten

fresh coriander leaves

Method :

Devein the shrimps by hooking out the intestinal tract with a thin bamboo skewer. Heat the oil in a wok and fry the shrimps quickly over high heat until almost cooked. Drain and set aside. Drain off all but 1 tbsp of the oil and reheat the wok.

Add the garlic and ginger and cook for 3 minutes. Add the chopped chilies, chili sauce, tomato sauce, stock, salt and sugar, and stir well to mix. Add the corn-flour paste, bring to the boil, stirring constantly and stir for 1 minute. Return the shrimps to the wok, together with the spring onions, and toss to coat.

Slowly drizzle in the eggs, stirring all the time. Cook for a further 1-2 minutes, until you have a creamy, thick sauce. Serve immediately, scattered with coriander leaves.

Serve with plenty of coconut rice or steamed jasmine rice to soak up the juices. Start the meal with chicken satay and peanut sauce and finish with banana fritters (goreng pisang).

Serves 4-6

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