Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang)

Name: Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang)
Total time: 1 h
Yield: 6 servings
Cuisine: indonesian
Ingredients: 2 large russet potatoes, peeled and cut into small cubes; 2 tablespoons vegetable or other neutral oil; 3 tablespoons coconut oil; 2 red bell peppers, seeded, stemmed and roughly chopped; 10 to 15 Thai bird's-eye chiles, stemmed and roughly chopped; Kosher salt, to taste; 4 to 6 red chiles (such as red serrano, Fresno or cayenne), stemmed and roughly chopped; 10 small shallots, sliced; 1 small tomato, chopped (or 1 scant cup cherry tomatoes); 1 tablespoon coconut sugar; 4 lemongrass stalks, trimmed, smashed and tied into knots; 1 2-inch piece galangal, peeled and lightly smashed to loosen the fibers; 10 to 15 fresh makrut lime leaves; 1 1/2 to 2 pounds deveined shrimp (tails left intact)

Recipe from Retno Pratiwi

Adapted by Tejal Rao

Updated April 7, 2021

Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang) — Katherine Taylor for The New York Times

Total Time: 60 minutes
Rating: 4(88)
Comments: Read comments

If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch. The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics. You can reduce the number of chiles or opt for milder ones if you're not looking for a kick. Then use it to cook shrimp, as in this recipe, or to enliven other meats and vegetables. —Tejal Rao

Featured in: Ending the Ramadan Fast With an Indonesian Feast

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Ingredients

Yield:6 servings

2large russet potatoes, peeled and cut into small cubes
2tablespoons vegetable or other neutral oil
3tablespoons coconut oil
2red bell peppers, seeded, stemmed and roughly chopped
10 to 15Thai bird's-eye chiles, stemmed and roughly chopped
Kosher salt, to taste
4 to 6red chiles (such as red serrano, Fresno or cayenne), stemmed and roughly chopped
10small shallots, sliced
1small tomato, chopped (or 1 scant cup cherry tomatoes)
1tablespoon coconut sugar
4lemongrass stalks, trimmed, smashed and tied into knots
12-inch piece galangal, peeled and lightly smashed to loosen the fibers
10 to 15fresh makrut lime leaves
1½ to 2pounds deveined shrimp (tails left intact)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Spread the potatoes on a sheet pan and toss with 2 tablespoons vegetable or other neutral oil. Roast until potatoes are golden brown and tender, tossing occasionally, about 40 minutes.
Step 2
Meanwhile, heat 2 tablespoons of the coconut oil in a large sauté pan over medium heat and add the bell peppers and chiles along with a pinch of salt. (The cooking chiles can irritate; you may want to turn on an exhaust fan or open a nearby window.) Cook, stirring occasionally, until softened, 15 to 18 minutes. Transfer peppers and chiles to a food processor and set aside.
Step 3
Put the remaining 1 tablespoon of coconut oil in the same pan and set over medium heat. Add the shallots and a pinch of salt, and cook, stirring often, until they turn a deep golden brown, about 10 minutes. Add shallots to the food processor along with the tomato; process into a smooth purée. Transfer the sambal purée back to the same pan, adding the sugar, lemongrass, galangal and lime leaves. Cook over low heat, stirring occasionally, until the oil starts to separate and the sambal has thickened and turned a deep red, about 30 minutes.
Step 4
Stir the shrimp and cooked potatoes into the sambal; cover and cook until the shrimp are just cooked through, about 10 minutes. Serve immediately, or at room temperature with a side of rice. (Before serving, remove the lemongrass, galangal and lime leaves.)

Ratings

4 out of 5

88 user ratings

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Comments

janet7 years ago

Made this last night used exact amount of peppers listed and we love spicy food so it was marvelous no need for rice so flavorful. will definately make again! found the kaffir leaves and thai chilis at local oriental grocery!

Saraswati7 years ago

This recipe has an over abundance of chilies, too hot. I'm Asian-Indian and couldn't take it, without even adding the serrano chilies. And I'm not just referring to the taste but after effects. Cooks, please adjust as Thai chilies are potent. The flavor and taste were authentic.

Kyle7 years ago

I used high-quality, store bought sambal (chilies, sugar, acid in the ingredients list) and simmered it with a lemongrass, galangal, shallots, and diced red capsicums.

Will have to make fresh to know if I compromised anything, but it was a big hit. Worth a try if you're not in the mood to handle lots of chopping and pureeing of spicy chilies.

Also of note, I got to smash the lemongrass with a hammer to soften it up and tie it up into knots. That impressed everyone :)

Diya6 years ago

Didn’t use bell peppers or potatoes but it was still delicious!

Alex6 years ago

Pretty good. Does not really need potatoes

narayan6 years ago

I reduced the amount of chilis by half and it wasn’t quite spicy enough... but chili heat varies. I also put the potatoes under the broiler after roasting to get them a bit crispier so they don’t soften too much in the last step when the lid is on. Even in Wisconsin there is an a Vietnamese grocer a few blocks down the road with fresh galangal, lemongrass and lime leaves... those add all the flavor. Just used regular sugar, though I doubt that made a difference. It’s a great dish!

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